Recipe courtesy of Mario Batali
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

Heat oil in a 12 to 14-inch saute pan, over medium heat. Add the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 minutes. Add the salt and pasta with 1/2 cup pasta cooking water to the pan and toss quickly. Add the remaining 4 raw sliced mushrooms and toss again, off heat. Serve immediately, topped with the grated cheese.

Pici Pasta:

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. At this point, the pasta can be frozen for several months.

IDEAS YOU'LL LOVE

Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto

Recipe courtesy of Mario Batali

Lamb with Wild Mushrooms: Agnello con Funghi

Recipe courtesy of Mario Batali

Braised Forest Mushrooms: Brasato di Funghi

Recipe courtesy of Mario Batali

Funghi di Bosco in Umido: Mushroom Ragu

Recipe courtesy of Mario Batali

Turkey con Funghi Misti: Turkey with Mushroom Medley

Recipe courtesy of David Rocco

Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu)

Recipe courtesy of Mario Batali

Chicken Trifolata

Recipe courtesy of Mario Batali

Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto)

Recipe courtesy of Mario Batali

Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here