I owned a boutique modern Italian restaurant called Valente’s Cucina that had a respectable five-year run. We began as a specialty market, selling fresh pasta and other freshly made items, as well as imported specialties. As the market grew into an upscale restaurant, we set out to create unique dishes that would separate us from other restaurant.

This recipe for Porcini Pasta was one the first pasta dishes we added to the menu and it became our best-selling dish.

Ironically, the Porcini Torchio (a rustic torch-shaped pasta) did not sell at all. We decided to run through our supply of it and take it off the menu. Naturally, it began selling like crazy that very night and remained a fixture on our menu until the end.

This recipe is a twist on that pasta dish using a pasta shape that is much easier to make at home.

Oh, I need to apologize in advance, as I am one of those annoying Italians who cooks by feel. Sorry. Feel free to tweak this however you’d like.

Fresh pasta made with porcini mushrooms and truffle oil

Porcini Pasta

Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian


  • Pasta Pot
  • Sauté Pan
  • Strainer


  • lb  Porcini Pappardelle See recipe below
  • 4 tbsp Iodized Salt For pasta water
  • clove Garlic
  • clove Shallot
  • 6 tbsp  Unsweetened Butter
  • 2 oz Porcini Powder
  • 4 oz Heavy Cream
  • 2 oz White Truffle Oil
  • 4 oz Parmigiano Reggiano Grated
  • 2 oz Wild Mushrooms Cleaned and diced
  • 2 oz  Fava Beans Blanched for four minutes
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 oz Starchy Pasta Water


  • Fill pasta pot with water and iodized salt and turn on high to boil
  • Cook fresh porcini pasta for 2-3 minutes at medium-low heat
  • Dice garlic, shallots, and leeks
  • Blanch fava beans in a separate pot for four minutes
  • In a sauté pan, add garlic, shallots, leeks, and half of the butter
  • Sweat aromatics until soft over low-medium temperature
  • Add porcini powder and cook for 1-2 minutes
  • Add heavy cream and half of the truffle oil
  • Add porcini pappardelle, fava beans, diced porcini mushrooms, and pasta water
  • Let all the ingredients come together in the pot for 1-2 minutes
  • Add remaining butter and Parmigano Reggiano and toss
  • Add Kosher salt and pepper to taste
  • Finish with a drizzle of truffle oil and Parmigiano Reggiano
Keyword Pasta


Porcini Pappardelle

Fresh, mushroom-forward pasta
Prep Time 2 hours
Course Main Course
Cuisine Italian


  • French Rolling Pin
  • KitchenAid Pasta Roller Attachment Optional, but much easier
  • Pasta Cutter Wheel A chef's knife or pizza cutter will work too
  • Plastic Wrap
  • Saran Wrap
  • Stand Mixer with whisk and hook attachments
  • Cutting Board or Pasta Board
  • Dough Scraper


  • 8 oz "00" Flour
  • 8 oz  Semolina Flour Plus extra for dusting
  • 4 ea Egg Yolks
  • ea Whole Egg
  • 1 oz Extra Virgin Olive Oil
  • 2 oz Water Adjust as needed, depending on temperature and humidity
  • 1 oz Porcini powder


  • In the KitchenAid mixing bowl, add "00" and semolina flours
  • Whisk until fully blended (about 10-15 seconds)
  • Whisk together mushroom powder and water until it is dissolved and the liquid is a drab brown color (use more powder if needed or preferred)
  • In a separate bowl, whisk egg yolks, egg, olive oil, and water
  • Switch mixer to hook attachment and turn on to a slower speed
  • SLOWLY pour in egg/oil/water mixture -- The amount will vary so look out for a texture that is grainy and will form small pellets when squeezed together. Just remember that it is easier to add more liquid than it is to add more flour
  • When the dough reaches the appropriate texture, spread semolina on your cutting board
  • Place dough on top of board and begin kneading by hand, pushing down into the dough with the palms of your hands, pulling back, and rotating a quarter of the way until a smooth ball is formed (roughly 5-8 minutes)
  • Wrap dough ball in plastic wrap and place in the fridge to let the gluten relax for one hour -- it is better if it rests longer but do not go under 30 minutes of rest time
  • Unwrap dough and place back on the floured board
  • Cut the dough in quarters, using one quarter at a time and wrapping the remaining back up so that they do not dry out
  • Skip ahead to Pasta Roller Attachment or Rolling Pin Method and then return to the following instructions
  • Trim the jagged and semi-circular edges of the dough until it looks like an even rectangle
  • Coat the pasta dough sheet in semolina and loosely fold it over on itself until it is fully stacked on itself as shown in the photo (but thinner) -- do not press down on the dough
  • Use dough scraper or pizza wheel to cut dough into strips that are roughly 1 inch wide
  • Unravel pasta and cook in salted, boiling water for roughly three-to-four minutes (depending upon the thickness of the pasta)

Pasta Roller Attachment Method

  • If you are using a Pasta Roller attachment, roll out the quartered piece of dough until it is flat enough to run through the attachment
  • Run the dough through the attachment with the dial at one
  • Fold the dough into thirds by folding the left and right sides into the middle and pinch it together
  • Run the dough through the attachment again with the dial at one
  • If the dough is misshapen, you can fold it back into a rectangular shape and run it through once again
  • Repeat process until the dough has been run through the fifth setting twice
  • Dust the rolled out dough with semolina
  • Repeat process with each piece of dough

Rolling Pin Method

  • Liberally flour the workspace with semolina (or durum, if you have it)
  • Roll dough out until you hate your life
  • Flour the dough, flip it over and repeat
  • Reshape dough as needed to form a long rectangular shape
  • Repeat process ad nauseam until the dough is nearly paper thin and roughly 14 inches long


Feel free to switch the porcini powder to another flavor, like tomato powder -- for Valentine's Day -- or whatever you want. 
Keyword Pasta