Easy pasta with mushrooms made by 95-year-old Rosaria!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Rinse the porcini mushrooms collected from the local countryside.

Chop the mushrooms into rough cubes.

Stab a cocktail stick into garlic cloves for easy removal later.

Fry the chopped mushrooms in olive oil.

Crack 1 egg into a well made in 300 g of 00 flour and scramble it with fingers.

Pour in enough water to form a dough.

Knead the dough until smooth.

Cover the dough with a bowl and let it rest for around 15 minutes.

Roll out the dough to about 1 mm thick, turning it regularly.

Leave the pasta sheet to dry a little.

Roll the sheet around a pin and slice lengthways along the pin to create strips.

Slice the strips into approximate diamonds, fluffing them to prevent sticking.

Gather the pasta and dump it into simmering salted water.

Cook the pasta for a couple of minutes until done.

Scoop the cooked pasta into the pan with the mushrooms and mix together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens