It's been a long search. I've looked here and there and everywhere for a pasta dough recipe that incorporates mushroom powder, and at long last my perseverance is paying off.
In his noteworthy Joe's Book of Mushroom Cookery, Jack Czarnecki suggests that mushroom flavorings can be incorporated into pasta in several ways:
"Pasta from Mushroom Powder. A preparation popularized by Jacques Pepin, this method calls for replacing about one quarter of the flour you would normally use to prepare the dough with mushroom powder. Again, cook the finished rolled dough in water enriched with some dried mushrooms."
"Mushroom powder pasta is delicious" Steven declares!
Czarnecki notes that mushroom flavor can also be introduced into pasta dough using two other methods:
"Pasta with Mushroom Puree. In this method the pasta dough is made by blending the four with a mushroom puree...If you use this method, you will not need any additional water for the pasta making. For 3/4 cup puree of wild mushrooms from Boletus edulis, you will need 1-1/2 pounds flour, or even a bit more. Proceed with the rolling and cutting from this point. When the pasta is cooked, be sure to cook it in a broth that has been enriched with more dried mushrooms; if plain water is used, the flavor you put into the dough will be diluted again.
"Pasta from Mushroom Extract. Here, the liquid used for preparing the pasta dough is a concentrated liquid extract made from dried mushrooms. You simply substitute a rich mushroom extract for the water while making the dough...When cooking the pasta make sure to enrich the water with some dried mushrooms."
Czarnecki recommends cooking pasta made with mushrooms in a mushroom enriched broth to emphasize the flavor. In addition, he cautions that when you incorporate mushroom flavor into a dish, you will have some color changes. For example, it may be speckled with brown spots or may be a shade of brown.
I personally like the following recipe that Janice Hausmann of Gold Beach shared with me from her Mr. Pasta's Healthy Pasta Cookbook. The ingredients are: 1 ounce of ground dried wild mushrooms, 1 cup flour, 1 cup durum/semolina flour, 4 large egg whites and 6-8 tablespoons water.
Steven and I made a version of this recipe the other evening, using 2 whole eggs in place of the egg whites, and incorporating 1 ounce of roughly ground boletus mushrooms. Truthfully, it was so delicious that we stood at the stove, forking the noodles out the cooking pot as they cooked and rose to the top. As Steven said, "winner, winner". The rest of the dinner paled in comparison to this delicious, light, flavorful and pretty speckled pasta.