Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Using a pastry brush, dust fresh porcini free of all dirt. Thinly slice porcini. In a medium size saute pan heat the olive oil. When hot, add the sliced mushrooms. Season with salt and freshly ground black pepper to taste. Saute the mushrooms to a rich golden brown, about 6 to 7 minutes. Cook the pasta until it is tender yet al dente, about 2 minutes. Deglaze the saute pan with white wine. Once pasta is cooked, drain the pasta, reserving 1/2 cup of the pasta water. Place drained pasta in the saute pan with the porcini and add the reserved pasta water. Toss pasta with porcini, cooking for 30 seconds. Season with salt and freshly ground black pepper to taste. Serve.
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Recipe copyright 2001, Mario Batali. All Rights Reserved.