Homemade pasta with porcini mushrooms and morels
4 servings
60 minutes
The recipe was shared with us by the chef of the restaurant "L.E.S." Andrey Kolodyazhny.
1
First, prepare homemade pasta. Sift the flour into a mound, making a well in the center.
- Pasta flour (00 / semolina): 300 g
2
Add yolks and salt (a pinch) to the hollow.
- Egg yolk: 5 piece
- Salt: to taste
3
Beat the yolks into the flour with a fork, gathering the flour from the edges.
4
Knead the dough until smooth.
5
Form the dough into a ball and refrigerate for half an hour.
6
Roll out the dough thinly.
7
Cut the tagliatelle into wide strips with a knife or using a pasta machine.
8
Boil the pasta for 1–1.5 minutes.
9
Next, prepare the sauce. Finely chop the shallot.
- Shallot: 4 pieces
10
Fry in olive oil.
- Olive oil: 40 ml
11
Add randomly chopped white mushrooms and morels, and sauté.
- Porcini mushrooms: 200 g
- Morels: 200 g
12
Pour with mushroom broth and simmer until cooked.
- Mushroom broth: 400 ml
13
Add cream and heat.
- Cream: 400 ml
14
Season the sauce to taste.
- Ground black pepper: to taste
15
Add pasta to the sauce and mix.
16
When serving, sprinkle with grated parmesan and, if desired, powdered fly agaric.
- Grated Parmesan cheese: 60 g
- Salt: to taste
17
Garnish with microgreens.
- Microgreens salad mix: 20 g