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Fusilli ai Funghi Fresh Pasta

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 50 minutes
Course Pasta
Cuisine Italian

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
Keyword Fresh Pasta, Mushrooms