Pici ai Funghi Trifolati

By LeeBoruchow

Pici is a fun pasta to make - put the kids to work on this one.

Ingredients

• Pici Pasta:
• 5 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, cut into 1/8-inch dice
• 2 cloves garlic, thinly sliced
• 10 ounces fresh porcini or cremini mushrooms, sliced thin, plus 4 mushrooms, thinly sliced
• Salt
• 1 recipe Pici pasta
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 cup chopped Italian parsley leaves
• 2 cups semolina flour
• 2 cups all-purpose flour
• 1 to 1 1/4 cups tepid water

Preparation

Step 1

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.

Roll the dough into long dowels about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use.

Heat oil in a 12 to 14-inch saute pan, over medium heat. Add the onions and garlic and saute until starting to brown. Add 10 ounces of sliced mushrooms and cook for 5 to 6 minutes. Meanqhile, cook pici 5-6 minutes. Add the salt and pici with enough pasta cooking water to keep the sauce perfect, to the pan and toss quickly. Add the remaining 4 raw sliced mushrooms parsley, and a drizzle of oil, and toss again, off heat. Serve immediately, topped with the grated cheese.