4ozmixed sliced wild mushroomssuch as cremini, shiitake, and oyster
1bunch1 lb asparagus, trimmed and sliced on the bias into ¼-to-½-inch pieces
1cupfresh or frozen green peas
Wasabi sesame seedsoptional, for garnish
To make the dough, mix the flour and curry powder in the bowl of an electric mixer fitted with a dough hook. Add the eggs and turn the machine on to low to allow the flour to slowly absorb the eggs. Scrape down the sides as needed. When the dough begins to come together in a ball, turn the speed up another notch and allow the dough hook to knead the dough for a few minutes. Remove the dough from the mixer and knead by hand for a few more minutes until it is nice and smooth. Wrap the dough in plastic wrap and set aside at room temperature for an hour to allow the gluten to rest.
Meanwhile, start the sauce. Add the carrots, garlic, and vegetable broth to a saucepan over high heat and bring to a boil. Lower the heat and simmer uncovered for about 10 to 15 minutes until the vegetables are tender. Remove to a blender and puree until smooth. Return the sauce to the saucepan and season with a little kosher salt. Keep warm over low heat.
In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and heat. Add the mushrooms and sauté for about 5 minutes until browned. Lower the heat, season with salt and pepper, and deglaze the pan with red wine. Stir and cook until the mushrooms absorb the wine. Set aside the mushrooms and wipe the pan clean for later.
Bring a large pot of water to a boil.
Cut the pasta dough into 4 equal pieces. Dust each piece with flour and flatten them with your hands. Run the dough pieces one at a time through a pasta roller, starting with the largest opening (run it several times through this one, folding it occasionally), and decreasing the opening size until the dough is thin (#4 on the Kitchenaid pasta roller attachment is perfect). Lay the 4 pasta sheets on 2 floured half sheet pans as you work. Cut each pasta sheet in half crosswise (to make them shorter) and dust well with flour (this will make them easier to cut and not stick together). Switch the pasta roller attachment with the fettuccine cutter, and one by one run all 8 pasta sheets (you cut the 4 in half) to cut into fettuccine. Toss fettuccine onto a floured half sheet pan and set aside briefly until ready to cook.
In the sauté pan, add the last tablespoon of olive oil over medium-high heat. Add the asparagus and sauté until tender but still crunchy, about 3 to 4 minutes or so. They should be bright green. Add the peas and mushrooms and toss to heat them through.
Meanwhile, salt the boiling water and add the fettuccine. Cook until al dente, about 2 to 4 minutes (fresh pasta cooks much faster than dry!). Drain and return to the pan. Toss with the pureed carrot sauce and the vegetables. Serve hot, garnished with wasabi sesame seeds, if desired.