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Silk Handkerchief Pasta - Gather Journal

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Silk Handkerchief Pasta

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

We cloaked languidly folded pasta swatches (known in Liguria, Italy as mandilli di seta) with wild mushrooms, mascarpone, and shallots.

serves 4 as a main or 6 as a starter




Pasta
  • 1 ⅓ to 1 ¾ cups Italian 00 flour or all-purpose
  • 2 extra-large whole eggs
  • 1 extra-large yolk

Sauce
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 3 Tbsp unsalted butter
  • 12 oz wild mushrooms, torn or sliced
  • cup Mascarpone
  • 2 Tbsp finely chopped flat-leaf parsley
  • finely grated Pecorino for serving

  • 1

    Pasta: Process 1⅓ cups flour, eggs, and yolk in a food processor until it forms a dough. Knead on a lightly floured surface, adding more flour, until dough is elastic and barely sticky, 3 to 5 minutes. Let it rest 30 minutes on a lightly floured surface covered with an inverted bowl.

  • 2

    Divide dough into 2 pieces. With a rolling pin, roll each piece on a lightly floured surface, dusting with flour as needed, until almost thin enough to read a newspaper through. If dough becomes difficult to roll, rest covered with plastic wrap a few minutes. Cut dough into 3-inch wide strips and let dry until a little leathery, then cut into rough squares. (If not using immediately, lightly dust with flour and stack on a tray. Chill, covered up to 3 hours.)

  • 3

    Bring a pot of salted water to a boil.

  • 4

    Sauce: Cook shallot and garlic in butter in a large skillet until softened. Add mushrooms and sauté until golden. Add mascarpone and remove from heat.

  • 5

    Boil pasta until al dente, 2 to 3 minutes. Take 1 cup cooking liquid and add to skillet, then drain pasta and toss in sauce along with parsley and a few grinds of black pepper. Serve sprinkled with cheese.