Paccheri al Barolo with salsiccia, radicchio di Treviso, Parmiggiano Reggiano and olive oil

Ingredients for 4 servings:

• 200 g wheat flour type 405
• 200 g wheat semolina
• 2 egg yolks
• 1 egg(s)
• some extra virgin olive oil
• 250 ml Barolo, reduced to 100 ml
• 250 g salsiccia or coarse pork sausage or minced meat
• 1 small Radicchio di Treviso or half a large one
• some Parmesan, freshly grated and freshly sliced
• some black pepper, freshly ground
• some salt if needed
• 2 small shallots
• 2 garlic cloves
• Porcini mushrooms, dried, optional

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Some dried porcini mushrooms add an extra kick to the sauce

First, make the pasta dough. To do this, reduce the Barolo and let it cool. Knead the flour, semolina, egg, egg yolk, a little of the Barolo reduction, and a little olive oil together to form a dough. Add more flour or liquid as needed until the dough is firm but pliable. Wrap the dough in cling film and let it rest for at least an hour; it can rest for up to a day, but then refrigerate. Then roll out the dough sheets, cut into appropriate pieces, and form the paccheri; ideally, place it over a round metal handle. A press with a suitable die would be ideal—but who has one? While these are drying a little, prepare the ingredients for the sauce. First, sauté the shallots and garlic in a little olive oil, then add the sausage and sauté. Deglaze with the remaining Barolo reduction. I also added some softened and squeezed porcini mushrooms. Add some of the soaking water if desired. Then add the radicchio, cut into strips. Season the sauce with pepper. Cook the paccheri in plenty of salted water for about 3-5 minutes, depending on how dry the pasta is and how thick it is. Drain and add it to the sauce. Stir in some grated Parmesan cheese and season the sauce with salt and black pepper; if desired, add a little chili. Serve on warmed plates and garnish with Parmesan shavings. Serve with olive oil and grated Parmesan cheese for topping according to your taste.