Mushroom Sauce: Funghi Trifolata

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Heat oil in a 12 to 14-inch saute pan, over medium heat. Add the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 minutes. Add the salt and pasta with 1/2 cup pasta cooking water to the pan and toss quickly. Add the remaining 4 raw sliced mushrooms and toss again, off heat. Serve immediately, topped with the grated cheese.

Pici Pasta:

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.

Roll the dough into long dowels about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.

Prep Time: 30 minutes

Yield: 4 servings


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Funghi di Bosco in Umido: Mushroom Ragu

    Recipe courtesy of Mario Batali