When in doubt, foraged mushrooms always go well with fresh pasta. The dish is simple, which allows more attention to be payed to the star ingredient (in this case, the wine cap). Everything else is meant to compliment or bring out its taste, texture, and aroma. Think earthy, nutty, meaty, and, well, mushroom-y.
Ingredients:
Pasta:
- 1 1/2 cups pasta flour or equivalent
- 1/2 cup semolina flour
- 2 eggs
Mushrooms:
- Olive oil or butter
- Sweet onion or shallot
- Garlic
- Wine Cap mushrooms
- Basil
- Freshly ground black pepper
- Salt
Parmesan or Pecorino Romano to sprinkle generously on top
The Artist's Appetite 