The distinctive feature of this dish, typical of the Salto Cicolano area, lies in the fresh pasta dough, to which powdered mushrooms are added.
Ingredients
For the macaroni:
- dried porcini mushrooms
- 460 g flour
- 4 eggs
- salt
For the sauce:
- oil
- butter
- salt
- chili pepper
- white wine to taste
- truffle to grate
- parsley to taste
Preparation
Grind the dried porcini mushrooms and mix 460 g of flour with four eggs, the ground dried mushrooms, and a pinch of salt. Knead the dough and roll it out with a rolling pin until it is not too thin. Let the dough dry and cut it into macaroni, which should be the same height as the dough. They should be square in shape, as if they were made with a guitar. Pour the oil, butter, salt, and chili pepper into a small saucepan and heat for a few minutes. Add plenty of crushed or grated truffle, pour it into the sauce, and let it sit for a couple of minutes without frying, so that it flavors the rest of the sauce. Remove from the heat, add half a glass of white wine and stir. Cook the pasta in plenty of boiling salted water. Drain, pour into a serving dish and dress with the prepared sauce. Add parsley as a garnish and serve hot.
