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Corzetti Pasta with Dried Mushroom Ragù

From: Saveur SERVES 6–8

4 oz. dried porcini mushrooms
Kosher salt and freshly ground black pepper, to taste
1 lb. corzetti or orecchiette pasta
¾ cup olive oil
6 cloves garlic, thinly sliced
8 oz. cremini mushrooms, thinly sliced
8 oz. shiitake mushrooms, thinly sliced
2 cups veal stock
½ cup grated parmesan
¼ cup minced parsley

1. Place porcinis in a bowl and cover with 2 cups boiling water; let sit until softened, about 15 minutes. Using a slotted spoon, transfer porcinis to a cutting board and roughly chop; reserve ½ cup soaking liquid.

2. Bring a 6-qt. saucepan of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving ½ cup pasta water; toss pasta with ¼ cup oil and set aside.

3. Wipe pan dry and add remaining oil and the garlic; heat over medium-high. Cook until garlic is soft, 1–2 minutes. Add cremini and shiitake mushrooms; cook, stirring occasionally, until golden, 7–9 minutes. Add reserved porcinis and their soaking liquid, the stock, salt, and pepper; simmer until sauce is slightly reduced, 5–7 minutes. Stir in reserved pasta and pasta water, plus half the parmesan and 3 tbsp. of the parsley. Garnish with remaining parmesan and parsley.

Homemade stamped pasta (Corzetti)

SERVES 2-4

250 g all purpose flour (2 cups)
4 egg yolks
60 ml water or white wine (1/4 cup)

1.Mix all ingredients together by hand until you obtain a smooth mixture, then place inside a plastic bag (to avoid it getting dry) and let rest for at least one hour.

2.Divide the dough in four pieces. Take one piece out of the bag, and roll it out with a rolling pin until the dough is about 3 mm thick.

3.With the edge of the corzetti mould, or any round cookie cutter, shape out little discs of the pasta dough, then press them between the two sides of the floured stamp. Let them dry for one hour on a floured surface

4.In a large saucepan, bring water to boil. Add corzetti, and cook for 3-5 minutes. Drain, and serve inmediately with some pesto, or sage and butter sauce.