John Myers
Contents
show
Homemade Spiral Noodles with Mushroom Sauce
The perfect homemade spiral noodles with mushroom sauce recipe with a picture and simple step-by-step instructions.
For the pasta dough:
- 100 g Wheat flour, type 1050
- 45 g Water, lukewarm
- 2 g Chicken broth, Kraft bouillon
- 1 tbsp Olive oil
For the sauce:
- 8 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 100 g Tomatoes, red, fully ripe, (peeled, cored from the can)
- 1 tbsp Tomato paste
- 4 tbsp Tomato juice, from a can
- 4 g Chicken broth, Kraft bouillon
- 2 Pinches Black pepper, fresh from the mill
- 1 tbsp Herbal mix, Italy
- 80 g Mushrooms, fresh or canned, (mushrooms, king oyster mushrooms, porcini mushrooms)
- 2 tbsp Extra virgin olive oil
Also:
- 20 g Unsalted butter
To garnish:
- 1 tbsp Cut celery stalks, fresh or frozen
- Rest of the Parmesan
- Pepperoni threads, red
- 1 piece Watermelon, cutout approx. 5 cm
- To garnish, wash a watermelon and cut it to the center. Peel the cutout and divide it crosswise into 10 pieces.
- Make the pasta dough with the ingredients. The dough should be strong and rather dry. Wrapped in foil, let ripen in the refrigerator for 30 minutes, then knead again well and roll out on a floured work surface to 2 mm thick (with the pasta machine up to level 2). Cut the sheet of dough into strips approx. 10 cm wide. Cut the strips into 2 mm wide noodles and roll them out to a length of approx. 15 cm.
- Wrap each noodle loosely around a floured chopstick and wipe it on a fresh, coarse tea towel.
- Let the raw trofie dry for at least 30 minutes.
- In the meantime, for the sauce, cap the onions and the garlic cloves at both ends, peel them and cut or slice them into thin slices. Strain the tomatoes from the can and chop them roughly. Cut the mushrooms into thin slices.
- Fry the onions together with the garlic with the olive oil in a medium-sized pan until translucent. Add the tomato pieces and fry for 2 minutes. Deglaze with the tomato juice and mix in the tomato paste. Season with the ingredients from chicken broth to herb mix. Add the mushrooms and mix in. If necessary, add a little tomato juice. Simmer for 5 minutes, add 20 g of the Parmesan, remove from the heat and keep warm with the lid on.
- Bring 1.5 liters of salted water to a boil in a tall saucepan. Add the raw Trofie in 2 portions to the boiling water. As soon as they float up, skim them off with a slotted spoon and place in a preheated bowl. Melt the butter and add to the trofie. Mix in with 30 g of the Parmesan cheese.
- Mix well half of the mushroom sauce into the trofie. Put the trofie in a serving bowl, add the rest of the sauce and sprinkle with the rest of the Parmesan, garnish, serve warm as the first course and enjoy.
Annotation:
- Trofie are usually served with pasta, in the mushroom season a variant with chanterelles, whose sauce is made without tomatoes, is very popular.
- Making these noodles requires a lot of patience, time and experience, otherwise you will only get curly noodles. After about 100 to 200 pieces you get the hang of it and it goes quite quickly from the hand.
Facebook Comments