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Fresh Pasta With Wild Mushrooms & Truffles

Name: Fresh Pasta With Wild Mushrooms & Truffles
Prep time: 56 min
Cook time: 3 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb. Pasta yield; For the pasta; 7 oz. All-purpose flour; 7 oz. Semolina flour; 1 pinch Salt; 4 large Eggs (well beaten); 1/2 tbsp. Water; Mixed mushrooms; 2 cup King trumpet mushroom; 2 cup Brown oyster mushroom; 1½ cup Shirataki mushroom; 3 tsp. Olive oil; 1/4 tsp. Pepper; 2 tbsp. Salt; 6 sprigs Fresh thyme; Pasta sauce; 1 tbsp. Olive oil; 1 tbsp. Garlic, minced; 1 tbsp. Shallots; 2 qt. Boiling water; 1/2 tsp. Salt; 1/4 tsp. Pepper; 1/3 cup White wine; 1/4 cup Creme fraiche; 16 oz. Mixed mushrooms; Assemble dish; 1 tsp. Salt; 1 tsp. Pepper; ¼½ cup Pasta water; 1/4 cup Parmesan

If you love to cook then this is what it is all about, Just a few special ingredients make for a mega-awesome homemade pasta dish. A trio of fresh mushrooms that are lightly seared to reach that golden caramelization, ooh! The aroma hits you. There is more! I cannot imagine what could make this dish better than the natural perfume that seeps from the winter black truffle when it is freshly shaved over your dish right under your nose. The aroma makes a profound connection when you smell it, and it really gets your attention. It’s a delectable mystery, and the mushroom and truffle are a gourmet duo.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 56 min

COOKING TIME: 3 min

TOTAL TIME: 1 hr

6 SERVING

Ingredients:

1 lb. Pasta yield
For the pasta
7 oz. All-purpose flour
7 oz. Semolina flour
1 pinch Salt
4 large Eggs (well beaten)
1/2 tbsp. Water
Mixed mushrooms
2 cup King trumpet mushroom
2 cup Brown oyster mushroom
1½ cup Shirataki mushroom
3 tsp. Olive oil
1/4 tsp. Pepper
2 tbsp. Salt
6 sprigs Fresh thyme
Pasta sauce
1 tbsp. Olive oil
1 tbsp. Garlic, minced
1 tbsp. Shallots
2 qt. Boiling water
1/2 tsp. Salt
1/4 tsp. Pepper
1/3 cup White wine
1/4 cup Creme fraiche
16 oz. Mixed mushrooms
Assemble dish
1 tsp. Salt
1 tsp. Pepper
¼½ cup Pasta water
1/4 cup Parmesan
1 tbsp. Truffle oil
Garnish
1/2 tsp. Chives, for
1 tsp. Parmesan
3 tbsp. Black truffle slices
Equipment:
ㅤ ㅤ Pasta extruder attachment for stand mixer
ㅤ ㅤ Stand mixer
ㅤ ㅤ Scale

Directions:

Step 1

For the pasta: Weigh the flours using a kitchen scale. Pour the flours and salt into the bowl of a stand mixer and use the dough hook attachment to combine for a minute. Whisk all four eggs together in a separate bowl. Turn the mixer on to the 2 speed and slowly pour in the eggs. Also, add 1 tablespoon of water. Let it mix for about 1-2 minutes.

Step 2

Turn off the mixer and try to use your hands to bring the dough into a ball. If it is still very crumbly, add the additional tablespoon of water and turn on the mixer until combined. The level of water needed depends on the humidity level, you may need to add or subtract water amounts. For a good reference, please see the video. Roll into a coarse ball by hand, wrap in plastic and allow to sit for 30 minutes.

Step 3

Roll the balls of pasta into ping-pong-sized balls and extrude per your machine's instructions. Lay on a bed of semolina flour to prevent sticking.

Step 4

For the Pasta Sauce: Heat a large saute pan over medium-high heat. Working in batches, cook the mushrooms with butter and salt/pepper until golden brown. reserve in a bowl on the side. In the same pan, saute garlic and shallots until golden brown, deglaze with white wine and scrape the bottom of the pan. Add back mushrooms and thyme.

Step 5

Cook the pasta in a large volume of water, when they start to rice to the top they should be done, 3-4 minutes (fresh pasta will cook a lot quicker than dried pasta). Add 1/4 Cup of pasta water to the mushrooms, with creme fraiche, truffle oil, and parmesan. Add pasta and cook together until sauce thickens. Season with salt and pepper and plate with fresh truffle shavings and chives to garnish.

Step 6

Assemble your dish: Add the cooked pasta to the finished sauce and toss gently finish with a garnish of chopped chives a drizzle of truffle oil and lashings of shaved black truffle.

Step 7

Enjoy!