Pici pasta with porcini mushrooms
Home made Tuscan pasta with porcini mushroom. The perfect addition to your menu this autumn.
Servings 4
Ingredients
For the pasta
- 400 gr Flour
- 200 gr Water
For the porcini seasoning
- 100 gr fresh or frozen porcini if you cannot find fresh or frozen use 200gr of button mushrooms
- 30 gr dried porcini you can use 50gr of dried porcini if you cannot find fresh porcini
- to taste salt and pepper
- a bunch of parlsley
- pecorino or parmigiano to taste
- chilli flakes to taste optional
Instructions
How to make pici
- Mix the water and flour and let it rest for at least 30min.
- After resting, work the dough on the counter until it gets smooth and elastic
- divide the dough into smaller pieces and flatten them into around 0.5 centimeter thick with a rolling pin
- cut stripes from the flatten dough and roll each stripe until you get a 25/30cm “worm”. The thickness should be around 0.5 cm or even less (they’ll expand when cooked)
- You can freeze them for month, dry or keep in the refrigerator for a couple of days.The water amount varies depending on the flour of your choice so you will need to eyeball it by looking and feeling the texture of the dough.
How to make the porcini sauce
- Put the dried porcini into a small bowl and add some boiling water. Let it rehydrate for 30/40 minutes. Overnight is ok too.
- Bring the water to boil enough water to cook the pasta. Use a large pot that can easily hold all the pasta and still have room for the water to rise without overflowing. Boil the pasta according to the directions if you use store bought. Fresh home made pasta cooks in around 5minutes.
- Crush the garlic with the back of a large knife then squeeze it to mash. You can also use a garlic press that makes it easier.Cut the mushrooms into the shape you prefer.TIP: if you do not like the taste of the garlic, use a whole clove and remove it before serving the pasta.
- Add the oil to the pan and add the garlic and chili flakes. Let the oil infuse for a couple of minutes then add the mushrooms, salt and pepper. Cook for a few minutes until tender. Don’t throw the water of the dried porcini, add it to the pan to give the recipe a deeper flavor.TIP: you can add some of the water to the pasta while cooking to infuse the pici or other pasta with the porcini flavor.
- Drain the pasta and put it directly into the pan with the mushrooms. Add some of the cooking water to make it silkier. Add some chopped parsley and the dish is ready.
Notes
If you cannot find fresh or frozen porcini you can either use more dried porcini or add some other mushroom like button or oyster mushrooms.
