Directions:
- To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and dash of salt in a food processor. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
- Pat dough into a 3 x 8–inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
- Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve, and shake off excess flour. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.
- To prepare sauce, bring broth to a boil in a medium saucepan. Add morel mushrooms to pan. Remove from heat. Cover and let stand 40 minutes. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
- Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and saute for 30 seconds. Add salt, thyme, and pepper; sauté 30 seconds, stirring frequently. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
- Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil. Serve with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.85 Kcal (2038 kJ) | ||
| Calories from fat | 89.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 15% | |
|---|---|---|---|
| Cholesterol | 232.57mg | 78% | |
| Sodium | 1103.58mg | 46% | |
| Potassium | 1488.24mg | 32% | |
| Total Carbs | 64.92g | 22% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 36.28g | 73% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 250.2mg | 1390% | |
| Calcium | 435.8mg | 44% | |
| Amount Per 100 g | |||
| Calories | 24.98 Kcal (105 kJ) | ||
| Calories from fat | 4.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 15% | |
|---|---|---|---|
| Cholesterol | 11.93mg | 78% | |
| Sodium | 56.61mg | 46% | |
| Potassium | 76.35mg | 32% | |
| Total Carbs | 3.33g | 22% | |
| Sugars | 0.31g | 24% | |
| Dietary Fiber | 0.19g | 15% | |
| Protein | 1.86g | 73% | |
| Vitamin C | 0.5mg | 18% | |
| Iron | 12.8mg | 1390% | |
| Calcium | 22.4mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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