adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ashley Jensen's Umbrian pasta
Ashley Jensen's Umbrian pasta
0 Likes
Total Time:
1 hour 20 minutes
Umbrian-inspired pasta dish with rustic umbricelli shapes for a fun and celebratory taste of Italy's purity.
Ingredients:
  • ½ x Royal pasta dough
  • Tipo 00 flour for dusting
  • 2 cloves of garlic
  • 3 fresh porcini mushrooms (200g in total)
  • 1 whole Umbrian truffle (15g)
  • 2 sprigs of fresh thyme
  • 2 anchovy fillets in oil from sustainable sources
  • 20 g unsalted butter
  • 20 g Grana Padano cheese
Instructions:
  • Prepare the Royal pasta dough and let it rest for 30 minutes. Tear off 1cm balls of pasta dough and roll them out into thin 30cm sausage shapes on a clean surface, then place on a floured tray. The pasta may seem thin, but it will puff up while cooking. Boil whole garlic cloves in salted water for 2 minutes to make them creamy, then chop finely while keeping the water on heat. Quarter and slice the mushrooms, and finely slice the truffle. Heat olive oil in a pan, add garlic, thyme, most of the truffle, and porcini mushrooms. Cook the pasta in boiling water for 4½ minutes. Add anchovies to the mushroom pan, let them melt, then add pasta water to make a sauce. Remove from heat, stir in butter, add pasta, toss together, grate cheese, toss again, sprinkle truffle, season with salt and pepper, drizzle olive oil, and serve. Delicious!

Similar Recipes