Mushroom Pasta in Dough

Name: Mushroom Pasta in Dough - Julia M.
Ingredients: 400 g flour (regular white; not quite the one for sweet bread; but more of an everyday type) 20 g dried porcini mushrooms 4 tablespoons of olive oil 4 garlic cloves 1 bunch of fresh green parsley 4 tablespoons of grated pecorino cheese (optional) 1 black truffle; also optional; I didnt add it because I didnt have it; but whoever has it can grate it on top at the end.

Pasta/Pizza - Mushroom Pasta in Dough by Julia M. - Recipia

There are two excellent methods for preparing mushroom pasta, each with its own charm. In the first version, start by putting the dried mushrooms in a coffee grinder and blend them until they become a fine powder. Then, transfer this powder to a cup, adding a small amount of warm water to create a smooth cream. Mix well until the mushrooms are completely dissolved and pour this cream over the mound of flour you prepared earlier. In the second version, the dried mushrooms will be soaked in a bowl of water for about 20 minutes. Make sure the water completely covers the mushrooms. After this interval, drain the water and repeat the process, adding fresh water again for another 20 minutes. Once hydrated, squeeze the mushrooms well to remove excess water. Then, place them in a blender and add the filtered water you obtained earlier. Blend everything until you achieve a smooth cream. After preparing the mushroom cream, place the flour on the work surface and form a volcano with a well in the center. Add the mushroom cream, water, and a pinch of salt into this well. Start kneading the dough, gradually adding water if necessary. The dough should be elastic but not sticky. Once well kneaded, form a ball and wrap it in plastic wrap or a damp cloth, letting it rest for at least 20 minutes, preferably longer. After resting, roll out the dough into a thin sheet about 3 mm thick, with one side measuring 20-30 cm, which will determine the length of the pasta. Use a rolling pin to roll it out evenly, then with a very sharp knife or a pizza cutter, cut strips 3-4 mm wide. Sprinkle flour on the pasta and let it dry while boiling water for cooking. To cook the pasta, add salt to the boiling water and boil the pasta until it rises to the surface. It is essential to taste them to ensure they are al dente, as fresh pasta cooks quickly. Separately, heat the oil in a pan and add the garlic, either chopped finely or crushed with the knife's blade, so it can be removed more easily later. Add the chopped parsley and stir, but do not let it fry, just infuse the flavor. When the pasta is ready, drain it and add it to the pan with the prepared sauce. Place the pan over heat for 10-20 seconds, stirring well to combine the flavors. When serving, add grated pecorino or freshly grated truffle on top. The pasta will be exceptional, with an intense taste and unique aroma of mushrooms, making this dish an excellent choice for a special meal.

Ingredients

400 g flour (regular white
not quite the one for sweet bread
but more of an everyday type) 20 g dried porcini mushrooms 4 tablespoons of olive oil 4 garlic cloves 1 bunch of fresh green parsley 4 tablespoons of grated pecorino cheese (optional) 1 black truffle
also optional
I didnt add it because I didnt have it
but whoever has it can grate it on top at the end.

Mushroom Pasta in Dough

Ingredients

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