John Myers
Pasta: Porcini Mushroom Noodles
The perfect pasta: porcini mushroom noodles recipe with a picture and simple step-by-step instructions.
- 300 g Farina di grano duro (Italian flour)
- 2 piece Christmas chicken eggs
- 2 teaspoon Salt
- 2 tablespoon Porcini mushrooms dried and ground
- 2 tablespoon Water – but really very little
- Knead the flour with the egg, salt and mushroom powder to form a smooth dough. If it is too dry, add water drop by drop.
- Wrap the dough in cling film and let it rest for twenty minutes.
- In the meantime, look for the pasta machine.
- Now remove small portions from the dough and start with the lowest setting (this is the thickest setting) to work the dough through. Fold it up and repeat the whole thing until the dough flap shines and feels like a child’s bottom. Then select the passage thickness lower and pound the dough for the last time.
- Place these dough sheets on a dry kitchen towel and let them dry for about 15 minutes. Do the same with the rest of the dough.
- As soon as the pasta sheets are a little drier, cut them into ribbon noodles on the machine. Place one at a time on a kitchen towel (or twist for stock).
- Bring the water to the boil, salt it and cook the pasta in it for about 8-10 minutes until al dente. Sieve and place on preheated plates with ?????? to dish out.
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