Maltagliati Al Funghi
Use brown mushrooms to make this simple pasta
Makes enough for: 2 people
Ingredients
For the maltagliati
- 170 g 00 flour
- 3 egg yolks
- 1 egg
- pinch of salt, plus extra for cooking
For the maltagliati al funghi
- 50 g butter
- 180 g portobello mushrooms, thickly sliced
- 2 cloves garlic, thinly sliced
- salt and freshly ground black pepper to season
- 15 g Parmesan cheese, grated, plus extra for garnish
Method
For the maltagliati
- Place the flour into a stand mixer bowl
- Place the egg yolks and egg into a mixing bowl with the salt
- Whisk until combined
- Add to the flour and use a dough hook to make the dough
- Once together, tip out onto cling film and shape into a ball
- Wrap in the cling film and leave to rest for 30 minutes
- Roll out using your pasta roller (or by hand) until 1mm thick
- Cut random shapes as close as possible to 16mm wide and 60mm long
- Leave to dry while you bring a pot of water to the boil
For the maltagliati al funghi
- While waiting for the water to boil, place the butter into a large frying pan over a high temperature
- When melted, add the mushrooms and fry for 2 minutes
- Add the garlic, and turn the mushrooms and fry for another 2 minutes
- Season to taste
- As soon as the water boils, add a generous amount of salt
- Stir to combine and then add the pasta to the water and cook for 2 minutes
- While the pasta is cooking take 30mls of the pasta water and add to your mushrooms
- Shake the frying pan to emulsify the butter and then add the pasta
- Add the Parmesan and toss the ingredients together to coat the pasta
- Check the seasoning and serve topped with extra Parmesan
Notes
Here are some sauce ideas
- artichokes
- broad beans and peas - or just the beans alone
- courgettes and prawns
- duck ragu
- langoustines and saffron
- morels
- salt and pepper
- mushrooms and cream
- scallops and thyme
- white truffle