Pasta folded with wild mushrooms.Gather Journal Silk Handkerchief Pasta
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: 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.
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.)
Bring a pot of salted water to a boil.
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.
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.