For the pasta I followed: https://www.youtube.com/watch?v=mzQDzYXDD08
I apparently lost the crank handle to my pasta maker, so I hand rolled them and I didn't get it thin enough so the result was definitely tougher than desired. I'm not sure if there were also other reasons for this toughness.
The filling (recipe below) was great, though.
Porccini filling
1 - 1.5 lbs brown mushrooms, cleaned, stemmed and quartered. Mince in food processor in 2 batches, ~15 pulses each batch. Rinse 1 oz dried porccini and mince (ok if still hard/crispy).
Heat 2 Tbsp olive oil over medium low heat. Simmer 2 minced shallot and 5 minced garlic for 30 seconds. Then add all mushrooms + 1/2 tsp salt. Cover and simmer for ~10 minutes, stirring occasionally. Remove lid and crank heat up to high and cook until all liquid evaporates + a little after that. Mushrooms should clump together. Turn heat to low and add 1/4 C heavy cream and cook ~1 min more. Result should be "coherent" but not "wet" (so says the book).
Remove from heat, and in a mixing bowl add 1 C grated Parmesan and 2 Tbsp minced flat leaf parsley. Season with pepper.
SO good!
Here are some photos:
Finished product
Mushrooms in progress
Hand rolled dough....didn't turn out so well this time
Putting in filling
Folded over on itself and pinched to seal
Cut with the pastry wheel!
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