For the pasta
400g flour or plain (all-purpose) flour
For the dressing
4 tbsp extra-virgin olive oil
2 garlic cloves
3 tbsp chopped fresh mint (preferably nepitella)
500g fresh porcini mushrooms, chopped
Make the egg pasta dough. Once it has rested for 30 minutes, roll it out to the thickness of ordinary shortcrust pastry.
To make the dressing, heat the olive oil in a large sauté pan. Add the garlic and mint and fry the mixture for a couple of minutes, before adding the chopped mushrooms.
Keep frying to soften the mushrooms, season them with a pinch of salt, and add 100ml of water. Let this cook off, then continue frying the mushrooms until they are golden. Remove the garlic.
Bring a large saucepan of water to the boil, salt it, and return it to the boil. Keeping the pasta rolled around your rolling pin, hold the pin above and near the water (don’t burn yourself in the steam) and pull pieces off and drop them in the water. This is how Marica does it.
For those of you who don’t want to brandish your rolling pin, simply tear off pasta strips/squares/odd shapes roughly the size of a credit card and then dump them in the boiling water. Cook for two to three minutes, depending on the thickness of your pasta pieces. Drain and add the pasta to the mushroom mixture.
Give everything a good stir and toss together. And you’re done; the pasta is ready. In Garfagnana, this is not served with cheese.
Extracted from Pasta Grannies: The Secrets of Italy’s Best Home Cooks by Vicky Bennison (Hardie Grant, £20) Photography © Emma Lee