17 May ZEPHYR PAIRING- PORCINI FETTUCCINE
1 ounce Porcini Powder
9 ounces AP Flour
110grams whole eggs, about 2 eggs
70 grams egg yolks, about 4 yolks
1 teaspoon salt
(If you measure by weight the ingredients, the dough will be perfect consistency.)
For Sauce and Assembly
2 tablespoons unsalted butter
1 tablespoon good olive oil
1½ pounds mixed mushrooms, sliced 1/4-inch thick
1 cup heavy cream
6 ounces black truffle butter
1 recipe of porcini fettuccine pasta
½ cup freshly grated Parmesan
Truffle pecorino, hard cheese
Black truffle for garnish
6 tablespoons chopped chives for garnish
Pulse porcini powder, flour, and eggs together in food processer.
The dough will look loose, you’ll want to use your hands to see how the dough comes together. Once you’ve got the right consistency, ball the dough in the center of your board and knead it a couple times to make a smooth ball. Let the dough rest covered with plastic wrap. Use a pasta roller to roll out your dough.
To use pasta machine, flatten dough through one pass, fold back onto itself in three parts like an envelope. Alternate the fold when it goes back into the machine. Start on “1” and pass twice until you get to number “9”. Cut your pasta to your desire! Once pasta is cut, sprinkle flour on top to keep pasta from sticking until ready to boil.
Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Meanwhile, melt the butter and olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 8-10 minutes, stirring, until the mushrooms are cooked and start to brown.
Transfer the mushrooms to a bowl and rinse out the pan.
Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, parmesan, and ½ teaspoon pepper, lower the heat to low and whisk the butter until it melts. Keep warm over very low heat.
Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the mushrooms and toss well with tongs.
Garnish with Grated truffle, pecorino, and chives.
Courtesy of Mark Caldwell, Executive Chef Davis Estates