Makaruni Pasta With Morel Mushroom Sauce

• Pasta:
• 2 cups all-purpose flour (about 9 ounces)
• Dash of salt
• 6 tablespoons water
• 1 1/2 tablespoons extravirgin olive oil
• 5 large egg yolks
• 6 quarts water
• Sauce:
• 2 1/4 cups fat-free, less-sodium chicken broth
• 2 ounces dried morel mushrooms
• 1 1/2 teaspoons olive oil
• 1 cup thinly sliced onion
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds cremini mushrooms, sliced
• 1/4 cup no-salt-added tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon truffle oil
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1. To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and dash of salt in a food processor. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
2. Pat dough into a 3 x 8-inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
3. Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve, and shake off excess flour. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.
4. To prepare sauce, bring broth to a boil in a medium saucepan. Add morel mushrooms to pan. Remove from heat. Cover and let stand 40 minutes. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
5. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and saute for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and saute for 30 seconds. Add salt, thyme, and pepper; saute 30 seconds, stirring frequently. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
6. Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil. Serve with cheese.

pasta, flour, salt, water, extravirgin olive oil, egg yolks, water, chicken broth, morel mushrooms, olive oil, onion, garlic, kosher salt, thyme, freshly ground black pepper, cremini mushrooms, nosalt, flatleaf, truffle oil, cheese

Taken from www.myrecipes.com/recipe/makaruni-pasta-with-morel-mushroom-sauce (may not work)