Pasta with Caesar mushrooms
The ancient Romans described amanita caesarea as a meal for gods. And you just have to try this poorly cut pasta with Caesar mushrooms to understand why.
Amanita caesarea is a huge edible mushroom with a distinctive orange cap, and whenever it is available, it has to be tried. I made it as a main course with saffron and homemade pasta in the fashionable ‘maltagliata’ style, where the pasta is cut in irregular strips and pieces. If you buy a good ready made pasta instead of making you own, the meal is ready to be served in less than 15 minutes.
Make a volcano of flour on a clean table.
Pour the eggs in the middle of the mount and use a fork to mix it with the flour.
Add a little water if necessary to make a tough dough.
Use the heel of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time.
When you have a perfect, thin sheet of pasta cut it in irregular shapes with a knife.
Peel and chop the shallots and the mushrooms
Fry them gently in olive oil
Dissolve some of saffron threads in white wine and pour it other the mushrooms
Season with salt and pepper and let the sauce simmer while the maltagliati are cooked in salted, boiling water.
Serve pasta with Caesar mushrooms with parsley and a generous grating of fresh pecorino.