Mushroom Sauce: Funghi Trifolata
- 5 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, cut into 1/8-inch dice
- 2 cloves garlic, thinly sliced
- 8 ounces fresh porcini or cremini mushrooms, sliced thin, plus 4 mushrooms, thinly sliced
- Salt
- Pici pasta, cooked al dente, reserving 1/2 cup cooking water, recipe follows
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped Italian parsley leaves
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 to 1 1/4 cups tepid water
- Heat oil in a 12 to 14-inch saute pan, over medium heat.
- Add the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 minutes.
- Add the salt and pasta with 1/2 cup pasta cooking water to the pan and toss quickly.
- Add the remaining 4 raw sliced mushrooms and toss again, off heat.
- Serve immediately, topped with the grated cheese.
- Place both types of flour in a large mixing bowl and stir to mix well.
- Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed.
- You may need more or less water, depending on the humidity in your kitchen.
- Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes.
- Cover the dough and let it stand for 10 minutes at room temperature.
- Roll the dough into long dowels about 1/4 to 1/2-inch thick.
- Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle.
- Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use.
- At this point, the pasta can be frozen for several months.
- Prep Time: 30 minutes
- Yield: 4 servings
extravirgin olive oil, spanish onion, garlic, porcini, salt, pasta, freshly grated parmigianoreggiano, italian parsley, flour, flour, tepid water
Taken from www.foodnetwork.com/recipes/mario-batali/mushroom-sauce-funghi-trifolata-recipe.html (may not work)