- 2 cups all-purpose flour (about 9 ounces)
- Dash of salt
- 6 tablespoons water
- 1 1/2 tablespoons extravirgin olive oil
- 5 large egg yolks
- 6 quarts water
- 2 1/4 cups fat-free, less-sodium chicken broth
- 2 ounces dried morel mushrooms
- 1 1/2 teaspoons olive oil
- 1 cup thinly sliced onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds cremini mushrooms, sliced
- 1/4 cup no-salt-added tomato paste
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon truffle oil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- calories 525
- caloriesfromfat 31 %
- fat 18.3 g
- satfat 4.8 g
- monofat 10.6 g
- polyfat 2.4 g
- protein 22.4 g
- carbohydrate 64.4 g
- fiber 4.5 g
- cholesterol 263 mg
- iron 7.8 mg
- sodium 882 mg
- calcium 165 mg
How to Make It
To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and dash of salt in a food processor. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
Pat dough into a 3 x 8–inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve, and shake off excess flour. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.
To prepare sauce, bring broth to a boil in a medium saucepan. Add morel mushrooms to pan. Remove from heat. Cover and let stand 40 minutes. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and saute for 30 seconds. Add salt, thyme, and pepper; sauté 30 seconds, stirring frequently. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil. Serve with cheese.