Wild Mushroom Mafaldine is a hearty, traditional pasta with a ruffled edge that is designed to grab sauces, tossed with delicious sautéed wild mushrooms, fresh herbs, and arugula in a light, creamy lemon-garlic sauce. The freshly made pasta with its springy, toothsome bite can be made up to 2 days ahead.
Directions – Wild Mushroom Mafaldine
1. Bring a medium stockpot of salted water (1 tablespoon of kosher salt per gallon of water) to a boil and hold covered at a simmer while preparing the rest of the dish.
2. Heat a large sauté pan over low heat and add the olive oil and smashed garlic, making certain that the cloves do not brown. Leave the garlic to infuse in the oil for 5-7 minutes being sure to adjust the heat as needed to prevent scorching.
3. Remove and discard the smashed garlic and increase the heat on the pan to high. Allow the oil to come to temperature for roughly 15-30 seconds and quickly add the mushroom mixture and grated garlic. Arrange the vegetables in a single layer, making certain not to overcrowd, and season with the Aleppo and salt.
4. Pan-roast the mushroom mixture, making certain to handle carefully to avoid breakage. When the mushrooms are ~90% cooked through, bring the water to a rolling boil and place the mafaldine into the pot, stirring gently to prevent sticking.
5. Add the butter to the mushroom mixture and allow it to melt and brown very slightly, approximately 1 minute. Deglaze with the vegetable stock and add the cream, thyme, marjoram, and fresh arugula to wilt.
6. When the sauce comes together and is a creamy, velvety texture, squeeze the lemon juice and add the pasta straight from the cooking pot. Do not be concerned if you add some of the cooking water, as it will contribute to the sauce.
7. Allow this mixture to cook briefly, tossing gently and adding pasta cooking water if needed to loosen.
8. Serve immediately, swirling to create a visually appealing nest of pasta and mushrooms, topping with micro arugula and grated Parmigiano-Reggiano cheese.
YIELD: 1 pasta bowl
Directions – Mafaldine Pasta
1. Combine the flours in a stand mixer and lightly beat the egg in a separate cup.
2. Using a dough hook on low speed, slowly drizzle in the egg mixture, making certain not to allow the flour to escape the bowl as it mixes. Allow to combine for 1 minute until the mix is uniform; it will appear to be a bit dry.
3. Wrap in plastic wrap and allow to rest at room temperature for 30 minutes.
4. Set up your extruder (mixer + nonstick mafaldine attachment) and prepare to form noodles.
5. When the dough has rested, place small balls (walnut-sized) into the hopper of the extruder attachment and turn the mixer on to activate the power takeoff that energizes the extruder.
6. Allow noodles to form, pressing the dough in the extruder and cutting them when they touch the surface below, roughly 6″. Set the noodles on a parchment-lined rimmed baking tray and pack them in two-serving increments in zippered plastic bags or deli containers for near-term use. Refrigerate immediately.
7. If you plan to dry the noodles, do so in a dehydrator set at 135°F until they are dried through and snap under pressure.
CHEF NOTES: Failing to fully dehydrate the pasta could create a food safety concern, so this is a key consideration. If you are concerned about the noodles curling, flip them periodically while they still are pliable to achieve a flat look. Otherwise, they likely will curl, which creates a unique (arguably attractive) appearance.
YIELD: 1230 g / 43 oz wt / 8 servings
SHELF LIFE: 2 days refrigerated