Ingredients
For the pasta
250 g of 100% Italian Wheat Semolina
1 egg
65 g of water
A pinch of salt
 
For the porcini sauce
30 g of dried porcini mushrooms
300 g of tomato pulp
2 cloves of garlic
Olive oil q.s.
Salt and Pepper q.s.
¼ glass of white wine
 
Directions
To prepare the torchietti, mix the semolina by hand together with the egg, water and salt. When the dough is homogeneous and with an almost hard consistency, take the press, roll out the dough and cut the torchietti to the length you want, forming nests.
Once ready, proceed with the sauce: place the porcini mushrooms in a bowl and cover them with warm water, leaving them to soak for about 15 minutes and, when they have softened, cut them into small pieces.
Fry the garlic with the oil, then add the mushrooms and blend with the wine. At this point, add the tomato pulp and let it cook for about an hour with the lid on. When cooked, correct the sauce with salt, pepper and oil.
Now you can cook the torchietti for about 2/3 minutes, then season with the sauce and enjoy them.



In cooperation with The Diary of Sonia