Pasta with Wild Mushrooms
Fresh handmade pasta tossed in a rich, velvety sauce of wild mushrooms, Madeira, and cream, topped with Parmesan and fragrant white truffle.
Ingredients
- 50ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml Madeira wine
- 100ml double cream
- 100ml veal stock
- 50g butter
- 200g fresh wild mushrooms
- 15g dried morels, soaked
- 1 small bunch chervil
For the pasta
- 250g 00 flour
- 250g semolina flour
- 5 eggs
To serve
- Parmesan
- White truffle
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge. Roll into thin sausages then cut into 2cm pieces and roll across a ridged butter pat padel.
- Put the butter, shallot and garlic into a pan cook gently for 2 minutes. Add the mushrooms, Maderia wine, cream and stock to the pan and gently simmer for 5 minutes.
- Meanwhile, cook the pasta in boiling salted water. Drain and place in the pan with the mushrooms to finish cooking in the sauce. Season.
- To serve, pile the pasta and sauce into bowls and grate over Parmesan and truffle to finish.
Ingredients
- 50ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml Madeira wine
- 100ml double cream
- 100ml veal stock
- 50g butter
- 200g fresh wild mushrooms
- 15g dried morels, soaked
- 1 small bunch chervil
For the pasta
- 250g 00 flour
- 250g semolina flour
- 5 eggs
To serve
- Parmesan
- White truffle
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge. Roll into thin sausages then cut into 2cm pieces and roll across a ridged butter pat padel.
- Put the butter, shallot and garlic into a pan cook gently for 2 minutes. Add the mushrooms, Maderia wine, cream and stock to the pan and gently simmer for 5 minutes.
- Meanwhile, cook the pasta in boiling salted water. Drain and place in the pan with the mushrooms to finish cooking in the sauce. Season.
- To serve, pile the pasta and sauce into bowls and grate over Parmesan and truffle to finish.
