About This Recipe
Equipment: Digital scale to weigh your eggs, bench scraper
- 3 eggs
- 1½ cups plus 2 Tbsp (200 g) all-purpose flour
- 3/4 cup plus 1 Tbsp (100 g) white whole wheat flour
- 1 tsp salt
Wild Mushroom Sauce
- 2 Tbsp (30 ml) olive oil
- 1 lb (450 g) wild mushrooms, cut into pieces if needed
- 2 garlic cloves, sliced
- 6 sprigs thyme, stripped off stems
- Splash of white wine, vegetable stock, or water
- 1 Tbsp (14 g) butter
- 1 Tbsp (2 g) minced parsley or chives
Step 1Make the pasta: Crack the eggs into a bowl and weigh them. Add enough water to bring the total to 185 g, then whisk to combine. In a bowl, mix the flours, salt thoroughly, and dump into a mound on the counter. Create a well in the center like the crater of a volcano. Pour the eggs into the well and begin whisking with a fork, slowly incorporating the flour as you work in widening circles. Use a bench scraper to gather up the edges and fold the dough over itself several times to bring it together. Knead gently for a minute or two, until it starts to get less sticky, then wrap it tightly and let it rest for an hour.
Step 2Unwrap the dough and knead it for 5 minutes; it should not stick to the counter and therefore should not require more than a bare dusting of flour. Using a rolling pin, begin to roll out a circle, rolling away from yourself 45˚ to your left, then straight ahead, then 45˚ to your right, then rotating the circle 90˚ and continuing. Keep doing this, always rotating the dough in the same direction, until you have a thin sheet (about 1/16” thick).
Step 3Let the dough rest, covered, for a few minutes, then flour it, fold it and cut it into 1-inch-wide strips. Unroll them, divide into portions, toss them lightly in flour, form nests, and set aside.
Step 4Make the mushroom sauce: Heat the olive oil in a skillet or sauté pan until hot and shimmering. Sauté the mushrooms until browned (they’ll shed some liquid, which will evaporate before they start to brown), 3 to 5 minutes; after a couple of minutes of cooking, season with salt and pepper to taste. Add the garlic and thyme, stir, and then deglaze the pan with a splash of white wine, water, or stock. Add the butter and toss, coating the mushrooms in the emulsion. Keep warm until the pasta is ready.
Step 5Add the pasta to boiling salted water and cook for a minute or two — when the noodles float, they’re done. Turn the heat back on under the mushrooms. Scoop out the pasta with a spider and add it to the mushroom pan, tossing well, and add a ladle of the starchy pasta water to create a sauce. Taste for seasoning, toss in the herbs, and serve.
Substitutions: Other whole-grain flours, like spelt, can be used in place of the white whole wheat. Just about any common or cultivated mushrooms can work as well
Try It With: Cicoria Ripassata, Fennel & Orange Salad, carciofi alla romana
Zero Waste: Mushroom scraps and trimmings can be used in soups, stews, or go in the stock pot