The cookbook calls for homemade pasta, and gives the quantity in terms of how many eggs & cups of flour go into the pasta. I used store-bought dried fettucine and it worked fine. Use a little more than you'd expect to need by measuring, and cook it al dente.
Roll dough not too thin and cut into fettucine. Bring 6 quarts of water to a boil. Add pasta and salt; when boiling resumes, cook for 1 minute. Drain well, place in a large bowl with the mushroom sauce, and toss quickly to distribute the sauce evenly. Loosely cover with a clean towel and set aside for a few hours.
Heat 3 Tbsp of oil in a large frying pan. Pour half the dressed fettucine in the pan and flatten down with a spatula. Cook over very low heat, shaking the pan from time to time, until a golden crust is formed at the bottom. Turn by covering with a dish and flipping, then cook until golden on the other side. Repeat with the other half of fettucine.
From the Dinner Co-op