Handkerchief pasta with morel and truffle sauce

Handkerchief pasta with morel and truffle sauce

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 quantity Basic pasta dough

To serve

Quantity Ingredient
Dried morel and truffle sauce
a little Basic stock, if necessary
40g butter
60g parmesan, freshly grated

Method

  1. Put the flour and salt on a marble surface if possible, or its equivalent, and form into a volcano shape with a well in the middle. Break the eggs into the well and, using a fork, gradually mix the flour into the centre. The first stage will be very crumbly and not at all workable. Now use your hands to pull the dough together, and make it as homogeneous as possible. Work it with the palms of your hands, push with alternate hands, and use the weight of your body to press down, in a movement away from you. After 10 minutes of kneading, the dough should start to be smooth and silky. If you have time, wrap it in clingfilm and leave it to rest for about 30 minutes.
  2. Take a rolling pin and flatten the dough in a circular motion away from you, always starting from the centre and working outwards. Once you have rolled the dough to a thickness of 1mm (as thin as you can), it is ready. Cut it into whatever shapes you want, but here we need large squares of about 8cm. Leave to rest on clean kitchen towels, covered. Prepare and warm up the sauce, adding a little stock (or water) if necessary, and the butter.
  3. Meanwhile, bring 4 litres water and 40g salt to the boil in a large pan. When it is boiling, immerse the pasta sheets one by one and cook for 1–2 minutes.
  4. Drain these well, put in a ceramic bowl with some of the sauce, and mix. Divide between warm plates with more of the sauce poured over, and sprinkle with the Parmesan. Wonderful!
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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