Homemade pasta with porcini mushrooms

5 servings

40 minutes

Recipe from Igor Shurupov, chef of the Accenti restaurant.

Energy value per serving

• Calories: 324.4
• Proteins: 13.3g
• Fats: 13.2g
• Carbohydrates: 35.9g

Ingredients

• Semolina flour: 177 g
• Wheat flour: 63 g
• Olive oil: 25 ml
• Chicken egg: 3 pc
• Egg yolk: 2 pc
• Salt: 2 g
• Dried porcini mushrooms: 15 g
• Cream: 50 ml
• Grated Parmesan cheese: 1 tbsp
• Green onions: to taste

Cooking steps

1. Grind the dried mushrooms (5 g) into a powder using a blender or mortar.

   Required ingredients:

   • Dried porcini mushrooms: 15 g

2. Soak the remaining porcini mushrooms in water to soften them — both the broth and the mushrooms will go into the filling. Since the dough needs to rest, it's better to put the soaked mushrooms in the fridge until final pasta preparation.

   Required ingredients:

   • Dried porcini mushrooms: 15 g

3. Whisk the yolks and eggs in a bowl with olive oil (10 ml) and salt.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Chicken egg: 3 pieces
   • Olive oil: 25 ml
   • Salt: 2 g

4. Sift two types of flour together with powdered white mushrooms onto the table.

   Required ingredients:

   • Semolina flour: 177 g
   • Wheat flour: 63 g
   • Dried porcini mushrooms: 15 g

5. Make a depression in the middle of the mound and pour in the egg mixture.

6. Gradually, using a stick or the handle of a fork, mix the flour from the center to the edge into the egg mixture.

7. Then knead the dough by hand, gathering from the edges to the center for 10 minutes until completely uniform. (You can use a mixer with a hook attachment, but not for too long to avoid making the dough too stiff).

8. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours.

9. Take the dough out of the fridge, remove the film, and let it warm up for about 10 minutes.

10. Dust the table and rolling pin with flour, first flatten the dough with your hands into a pancake and dust with flour again, then start rolling.

11. Roll out the dough like this: first into a very thin pancake, then fold the edges to the center, reshape it into a ball and roll it out thin again. This should be done about ten times; each time the dough will become firmer, but only this way can you expel all excess air from the dough to make the pasta smooth and elastic.

12. For the last, tenth time, roll out the dough into a large thin rectangle, cut it in half, and roll each half to a thickness of 1-2 mm.

13. Dust the prepared dough with flour on both sides and fold it like an accordion with a step of 7–10 cm.

14. Trim the dough from the sides to create a straight edge, then cut into tagliatelle about 7-10 mm thick.

15. Prepare the sauce and simultaneously heat water for pasta on another burner. For the sauce, remove the mushrooms from the soaking water (save the water!) and pat them dry with a towel. Chop the mushrooms finely and add a little salt.

16. Heat a pan with 1 tbsp of olive oil, lightly sauté the mushrooms, add 4 tbsp of the soaking water. Pour in the cream, mix and reduce to sauce consistency.

    Required ingredients:

    • Olive oil: 25 ml
    • Dried porcini mushrooms: 15 g
    • Cream: 50 ml

17. Meanwhile, add the pasta to boiling salted water, and as soon as it floats, remove it with tongs and add it to the pan with the sauce.

18. Mix the pasta with the sauce and parmesan, then remove from heat immediately.

    Required ingredients:

    • Grated Parmesan cheese: 1 tablespoon

19. When serving, sprinkle the pasta with chopped green onions.

    Required ingredients:

    • Green onions:  to taste