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A bowl of handmade mushroom and truffle pasta finished with a drizzle of Wilson's Foods White Truffle Flavoured Oil and grated Parmesan

Mushroom & Truffle Pasta

Fresh porcini mushrooms, garlic, thyme, anchovy and butter — tossed through handmade pasta and finished with a drizzle of Wilson's Foods White Truffle Flavoured Oil. The kind of pasta that makes a Saturday evening feel like somewhere in Umbria.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • For the pasta:
  • 250 g Tipo 00 flour plus extra for dusting
  • 2 large free-range eggs
  • 1 pinch sea salt
  • For the sauce:
  • 200 g fresh porcini mushrooms or a mix of chestnut and portobello
  • 2 cloves garlic finely sliced
  • 2 sprigs fresh thyme
  • 2 anchovy fillets in oil
  • 20 g unsalted butter
  • extra virgin olive oil
  • sea salt and freshly cracked black pepper
  • 20 g Grana Padano or Parmesan finely grated
  • To finish:
  • Wilson's Foods White Truffle Flavoured Oil to drizzle
  • Instructions:

Method
 

  1. Make the pasta dough. Tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, add a pinch of salt, and use a fork to gradually beat the eggs into the flour, working from the inside out. Once a rough dough forms, knead with your hands for 8–10 minutes until smooth and elastic. Wrap in cling film and rest for 30 minutes at room temperature.
  2. Roll the pasta. On a lightly floured surface, roll the dough out to about 2mm thickness. Tear or cut into rough irregular pieces — this is umbricelli style, no need to be precise. The unevenness is part of the charm.
  3. Cook the pasta. Bring a large pot of salted water to the boil.
  4. Make the sauce. Heat a generous splash of olive oil in a wide pan over medium heat. Add the anchovy fillets and let them melt into the oil — they will dissolve completely and become the seasoning base. Add the garlic and thyme and cook for 1–2 minutes until fragrant. Add the mushrooms and cook for 6–8 minutes until golden and tender. Season with black pepper — taste before adding salt as the anchovies are already salty.
  5. Cook the pasta in the boiling salted water for 2–3 minutes until al dente. Reserve a cup of the starchy cooking water before draining.
  6. Add the butter to the mushroom pan and let it melt. Add the drained pasta and a splash of cooking water and toss everything together until the pasta is coated and glossy. Add more cooking water if needed to loosen the sauce.
  7. Divide between two warm bowls. Grate over the Grana Padano and finish with a generous drizzle of Wilson's Foods White Truffle Flavoured Oil. Serve immediately.

Notes

Fresh porcini are the traditional choice and worth seeking out when in season — try Woolworths or a good deli. Outside of porcini season, a mix of chestnut mushrooms and portobello with 10g of dried porcini soaked in hot water for 15 minutes gives you a similar depth. Add the soaking liquid (strained through a fine sieve) to the pan in place of some of the pasta water. The truffle oil goes on at the very end, never into a hot pan — heat destroys the aroma. A drizzle over each bowl, just before it reaches the table.