Strozzapreti with mushrooms
Instructions
On pastry Board knead the flour with salt and water, until you get a homogeneous mixture.
Split into many big sticks like a pencil and make them longer by hand one by one.
Scrape mushrooms with a Pocket knife, removing all the Earth, separate the stems from the chapels, pass them with a damp cloth without washing them and slice them thinly.
In a pan Sauté in oil the cloves of garlic and chilli, then remove and add the mushrooms.
Lively simmer stirring often.
As soon as the mushrooms have consumed their water, add a handful of parsley and salt.
Meanwhile boil the strozzapreti pasta in boiling salted water until al dente, drain and pour into the pan.
Stir in the sauce for a few minutes and serve.
Ingredients and dosing for 4 persons
- 400 g of durum wheat flour
- Water
- 1 pinch of salt
- For the gravy:
- 400 g of mushrooms
- 1 handful of parsley
- 1/2 chili
- 2 cloves of garlic
- Olive oil
- 1 pinch of salt