Makaruni Pasta with Morel Mushroom Sauce

Makaruni Pasta with Morel Mushroom Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 6 tablespoons water
  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 ¼ cups fat-free, less-sodium chicken broth
  • 1 cup thinly sliced onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups all-purpose flour (about 9 ounces)
  • 2 garlic cloves, minced
  • + 14 more ingredients
    • Pasta:
    • 1 ½ tablespoons extravirgin olive oil
    • Sauce:
    • 1 teaspoon kosher salt
    • Dash of salt
    • 2 ounces dried morel mushrooms
    • ½ teaspoon freshly ground black pepper
    • 1 ½ pounds cremini mushrooms, sliced
    • 1 tablespoon truffle oil
    • 5 large egg yolks
    • 6 quarts water
    • 1 ½ teaspoons olive oil
    • ¼ cup no-salt-added tomato paste
    • 2 teaspoons finely chopped fresh thyme

1. 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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network