Umbrian pasta with porcini mushrooms and truffle
2 servings
80 minutes
Umbrian pasta with white mushrooms and truffle is a true masterpiece of Italian cuisine. This recipe hails from Umbria, a region known for its forests where fragrant white mushrooms and rare truffles grow. Thin strips of handmade fresh pasta absorb the rich mushroom flavor, highlighted by subtle notes of garlic and fresh thyme. Anchovies add depth to the taste, while butter and Grana Padano cheese create a delicate creamy texture. The finishing touch is a generous portion of truffle that reveals its exquisite aroma. This dish is perfect for a festive dinner or special occasion, impressing with its sophistication and richness of flavor nuances. Enjoy it with a glass of white wine – and you will feel the charm of true Italian gastronomy.
1
Prepare the dough for pasta. Divide the dough into balls 1 cm thick and roll them out on a clean surface into very thin sausages 30 cm long, then place them on a floured baking sheet. At this stage, the pasta will seem very thin, but they will puff up as they cook.
- Fresh pasta dough: 120 g
2
Peel the garlic and place whole cloves in a large pot of boiling salted water for 2 minutes (this will give the garlic a creamy flavor), then remove and chop finely, leaving the water on the heat.
- Garlic: 2 cloves
3
Clean the white mushrooms and cut them into quarters, then finely chop the truffle. Drizzle a cold pan with first-press olive oil, place it over medium heat, then add garlic, sprinkle with thyme leaves, and top with most of the truffles and white mushrooms.
- Garlic: 2 cloves
- Porcini mushrooms: 2 pieces
- Truffles: 15 g
- Extra virgin olive oil: 30 ml
- Fresh thyme: 2 sprigs
4
Carefully add the pasta to boiling water, stirring occasionally, and cook for 4½ minutes.
- Fresh pasta dough: 120 g
5
Add anchovies to the pan with white mushrooms — they will melt — and mix, then add some pasta cooking water to create an emulsion with the mushroom sauce. Remove from heat and add butter.
- Anchovies: 2 pieces
- Butter: 20 g
6
Using tongs, place the pasta directly into the dish for preparing white mushrooms, adding a bit of cooking water. Mix, then add grated cheese and mix again.
- Fresh pasta dough: 120 g
- Grana Padano cheese: 20 g
7
Sprinkle with the remaining truffle, season to taste with sea salt and black pepper, drizzle with first-pressed olive oil, and serve.
- Truffles: 15 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 30 ml
