Ingredients Jump to Instructions ↓

  1. 1 Green pasta - seenote

  2. 2 tablespoons 30ml Salt

  3. 2 oz 56g Unsalted butter

  4. 2 oz 56g Virgin olive oil

  5. 1/2 oz 14g Red onion - finely minced (medium)

  6. 1 lb 454g / 16oz Porcini mushrooms - sliced

  7. 1/8" slices

  8. (or use portobellos)

  9. 3 tablespoons 45ml Finely-chopped fresh rosemary leaves

  10. 1/2 cup 73g / 2.6oz Freshly-grated parmesan reggiano cheese

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Green Pasta" recipe which is included in this collection.

  2. To make the strichetti, roll out the pasta on your pasta machine to the thinnest setting. Lay the sheet out on a cutting board and cut into 2-inch by 1-inch rectangles. Pinch the center of each rectangle to form a bow tie shape. Repeat this process until all the dough is used. Set aside and cover.

  3. Bring 6 quarts of water to boil add 2 tablespoons salt.

  4. Heat the butter and olive oil in a 12- to 14-inch skillet or saute pan. Saute the red onion over medium-high heat for 3 minutes, until softened but not browned. Add the mushroom pieces and saute 5 minutes longer until light and golden brown. Lower the heat to medium. Add rosemary leaves and simmer 5 minutes. Set aside.

  5. Drop the pasta into the boiling water and cook 1 minute, or until al dente. Cook longer if pasta had dried out. Drain pasta in colander over sink and add hot pasta to skillet and toss to blend over medium heat, about 1 minute. Add cheese and toss thoroughly to coat. Season with salt and pepper. Place in warm serving bowl and serve immediately.


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