Hand-Rolled Pasta with Wild Mushrooms
Short hand-rolled pasta with mushrooms cooked hard and dry, in a sauce built from their own liquor.
Hand-rolled shapes are worth the labour for one reason: an uneven surface holds sauce that slides straight off a smooth extruded shape. The mushrooms are cooked in batches, which is slower and the only way to get colour on all of them.
Everything they release goes back into the sauce.
