Pasta flavoured with porcini mushrooms

Have you ever tried fresh pasta made with porcini mushrooms? If this question has piqued your curiosity, then follow us and find out how to make it.

Pasta flavoured with porcini mushrooms. Ingredients

  • 250g of 00 flour
  • 50g of durum wheat semolina
  • 2 medium eggs
  • 60g of water
  • 1 tablespoon of extra virgin olive oil
  • 30g of dried porcini mushrooms
  • Semolina flour for the pastry board q. b.

How to make pasta flavoured with porcini mushrooms

Place the dried mushrooms in a bowl, cover with warm water and leave to soak for about an hour. Place the mushrooms in a colander lined with gauze so that they lose their excess water, squeeze them gently and cream them with a blender.

Pour the flour onto the pastry board and make a well in the centre, add the blended mushrooms, eggs and oil. Start to knead by adding the surrounding flour little by little using a fork until a rough dough is obtained.

Then knead the dough energetically until you obtain a homogeneous brick which you will leave to rest, lightly floured, in a tightly closed bag. Once the dough has rested, roll it out with a rolling pin or a pasta machine to make any type of pasta (we chose tagliatelle).

To season this pasta you can use a simple porcini mushroom sauce or one made with melted butter and crispy bacon.