Sunday lunch means homemade pasta, but let’s make Spaghetti today. This type of pasta will satisfy you from the first to the last bite. Full of flavour, amazing texture and the perfect match with the sauce.
- Start with Spaghetti, in order to make them you will need the Guitar: a wooden box with strings on top where you push the layer of dough. You can also make them without it, pulling the dough with a rolling pin, then rolling it and slicing it very finely.
- On a wooden board put the sifted flour shaping it traditionally as a mountain with a hole on top, where you will gently pour eggs, salt and olive oil. Start working the dough with a fork trying to assemble flour and liquid slowly and uniformly. Work the dough with your hands for few minutes until elastic and smooth, cover with cling film and let it rest for 30 minutes.
- Divide the dough into 4 parts and roll one at the time with a rolling pin, until 3 mm thick. Dust with a bit of flour on both sides and push it through the Guitar in order to form Spaghetti, alternatively roll the dough and slice it into 3 mm strips. Make sure that Spaghetti is well dusted with flour so they won’t stick together, put them on a paper surface and let them rest until the sauce is ready.
- Now put the water on heat and, while you wait for it to boil, start making the sauce.
- Wash and slice the mushrooms, finely chop the parsley. Put a frying pan with butter on heat and melt the butter with the garlic cloves. Take them off before they get brown and add all the mushrooms and half of the parsley. Fry for few minutes and add the wine, let it dry completely. At this time the water should be boiling.
- Put salt in the boiling water and dive the Spaghetti making sure that the water is properly bubbling. At the same time grate the cheese and add it to the mushroom, after a couple of minutes add the cooking water to the frying pan and mix the mushrooms until the cheese has melted and you have a creamy consistency.
- Make sure Spaghetti don’t overcook, it will take 4-5 minutes maximum for them to cook. Dry them “al dente” and put them in the pan with the sauce, add the Parmesan and mix well. Serve immediately with a sprinkle of parsley on top.