Cocoa Mafalde Recipe
Frondosa Farms mushrooms, white wine, black truffle, Parmigiano-Reggiano
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Ingredients
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Mafalde Pasta
Sauce
Method
Mafalde Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the flour and cocoa powder. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs using a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll the Dough
After resting, divide the dough into quarters. Roll out each portion using a pasta machine or a rolling pin until thin. Cut into mafalde shapes (wide, ribbon-like strips).
Sauce Preparation
- 4
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced Frondosa Farms mushrooms and cook for about 5-7 minutes, until they are soft and golden.
- 5
Add White Wine
Pour in the white wine and bring to a simmer. Cook for about 5 minutes, allowing the wine to reduce by half.
- 6
Finish the Sauce
Stir in the black truffle and season with salt and black pepper. Cook for another 2 minutes. Add grated Parmigiano-Reggiano cheese to the sauce, stirring until it melts and combines.
Combine and Serve
- 7
Cook the Pasta
In a large pot of boiling salted water, cook the mafalde pasta for 3-4 minutes until al dente. Drain and reserve a cup of pasta water.
- 8
Mix Pasta with Sauce
Add the drained mafalde to the skillet with the sauce. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
- 9
Serve
Plate the cocoa mafalde, garnishing with extra Parmigiano-Reggiano and freshly shaved black truffle if desired. Enjoy!