“Life is a combination of magic and pasta.”

pasta

Unit 16: Pasta should have been one of my easiest units. I love pasta, I love cooking pasta, and I love making homemade pasta. But like much in life, to guess the future is a fool’s game. This unit is becoming my nemesis in more ways than one! But more on that in future posts. The unit started out well enough with a graded assignment in which I was to choose from a few options of pasta dishes. I chose wild mushroom and truffle oil pasta. More…

Smart man, that Federico Fellini.

Unit 16: Pasta should have been one of my easiest units. I love pasta, I love cooking pasta, and I love making homemade pasta. But like much in life, to guess the future is a fool’s game. This unit is becoming my nemesis in more ways than one! But more on that in future posts.

The unit started out well enough with a graded assignment in which I was to choose from a few options of pasta dishes. I chose wild mushroom and truffle oil pasta.

To cook the dish, I heated a large sauté pan over medium heat. Once to temp, I added the oil, followed by the mushrooms, and seasoned with salt and pepper. I cooked the mushrooms until they released their moisture and started to caramelize. I then added the shallots and cooked for another minute before adding the garlic and sautéing for another 30 seconds or so. My pasta water finally came to a rolling boil at this point and I added the salt and pasta. I then deglazed the pan of mushrooms with the wine and let reduce by about half. Next, I added the stock and let reduce by about a third. I then turned off the heat to the pan while waiting for the pasta to finish cooking. Once the pasta was al dente, I reserved a ladle of the cooking liquid and drained.

#1: Waiting patiently for water to come to a rollling boil #2: Adding pasta to water #3: Pasta cooking #4: Reserving some pasta water

#1: Waiting patiently for water to come to a rollling boil
#2: Adding pasta to water
#3: Pasta cooking
#4: Reserving some pasta water

To finish, I drizzled a bit of truffle oil along with the chives over the mushrooms, tested for seasoning and liked the flavor so no need for additional salt, etc. I then added the drained pasta to the mushroom pan, gently tossed, poured some of the reserved pasta water, tossed again, and served.

pasta

The completed dish was full of flavor. The mushrooms and truffle oil added an amazing earthiness without being over the top. The pasta was perfectly cooked with just enough texture. When cutting the mushrooms, I chose to cut them all in different shapes depending on the variety; this turned out to be a great choice as it allowed each type to have a distinct texture, and surprisingly, flavor.

I will end this post with on the positive of this dish and assignment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s