Fresh Pasta with Mushroom Dough

Fresh pasta with mushroom dough is a rich and flavorful dish, where the mushrooms are incorporated directly into the dough for an intensely woodland flavor. Here’s the recipe to make this delicious first course.

Ingredients

• 200 g of type 00 flour
• 100 g of durum wheat semolina
• 2 large eggs
• 150 g of porcini mushrooms (or champignons if you prefer)
• Salt to taste
• Extra virgin olive oil to taste

Preparation

1. Start by cleaning the mushrooms with a damp cloth to remove any soil residues. Avoid washing them under running water to prevent them from becoming too moist.

2. Finely chop the mushrooms with a knife or with the help of a food processor.

3. In a pan, heat a drizzle of oil and sauté the chopped mushrooms until they are well browned and all the water has evaporated. Allow to cool.

4. In a sufficiently large bowl, sift the type 00 flour and durum wheat semolina, and make a well. Add the eggs and a pinch of salt in the center.

5. Add the cooled mushrooms to the mixture and begin to knead by hand, gradually incorporating the flour from the edges towards the center, until you get a homogeneous and elastic dough. If the dough is too dry, you can add a tablespoon of water. If it’s too sticky, add a bit more flour.

6. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

7. After resting, roll out the dough with the help of a pasta machine or a rolling pin, to the desired thickness. You can then cut the pasta into shapes like tagliatelle, pappardelle, or lasagne sheets.

8. Cook the fresh pasta in plenty of boiling salted water for a few minutes, just enough time for it to float to the surface and is proven that it’s cooked.

9. Drain the pasta and season it according to your taste, for example with a simple butter and sage dressing or a more elaborate mushroom sauce for an even more intense flavor.

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