Our Location
304 North Cardinal St.
Dorchester Center, MA 02124
Fusilli ai Funghi
Fusilli ai Funghi Fresh Pasta
Equipment
- Stand Mixer
- Whisk and Dough attachments
- French Rolling Pin
- Ferretto, long piece of a metal hanger, or a thin wooden dowel
- Large sauté pan
Ingredients
Fresh Pasta Ingredients
- 16 oz Semolina
- 10 oz Water
- 1 tbsp Porcini Powder
- 1 c Extra Flour 00, durum, or semolina are fine
Sauce Recipe
- 2 tbsp Extra virgin Olive Oil
- 1/2 sm Onion (diced)
- 2 clove Garlic (finly diced)
- 2 sm Leeks (thinly chopped)
- 1 md Shallot (finely diced)
- 12 oz Wild Mushrooms
- 1 tsp Kosher Salt
- 1/4 tsp Pepper
- 1 tbsp Porcini Powder
- 1 c Heavy Cream
- 1 c Parmigiano Reggiano
- 1 c Fava Beans (shelled, cooked)
- 1 lb Porcini Fusilli
- 1/2 c Starchy Pasta Water
- 2 tsp Truffle Oil
Instructions
Fresh Pasta Instructions
- Mix semolina and porcini powder in stand mixer with whisk attachment1
- Slowly pour in water
- Mix until the dough starts to form small balls (3-5 minutes)
- Mix until it begins forming a big ball (3-5 minutes)
- Flour surface
- Knead dough (Press palm into dough, push forward, pull it back, rotate 90 degrees, repeat) (5-10 minutes)
- Cover with tea towel and let rest at room temperature (30-60 minutes)
- Roll out the pasta (instructions coming soon)
- Boil pot of salted water and cook pasta (5-6 minutes)
- Reserve a cup of starchy pasta water for the sauce
Sauce Instructions
- Sauté aromatics (shallots, leeks) on low until soft and fragrant (3-7 minutes)
- Add garlic and sauté (1-2 minutes)
- Sauté mushrooms on medium-high heat until browned
- Season lightly with salt and pepper
- Work in porcini powder and cook (1 minute)
- Reduce heat to low-medium and add cream
- Add in 1/3 of starchy pasta water (save remainder if needed to thicken sauce)
- Fold in fava beans
- Fold in pasta
- Remove from heat and add in Parmigiano Reggiano
- Taste and add salt/pepper if needed
- Top with Parmigiano Reggiano
- Lightly drizzle truffle oil on the top of the pasta
