During a hectic holiday season, taking time to bask in the joy of shared meals is a refreshingly meaningful experience to gift. Whether sharing family recipes passed down through the generations or giving a beautiful cookbook filled with recipes to create new traditions, adding the experience of food can make any gift even more love-filled.
We partnered with Sunday Suppers, a Williamsburg-based organization that offers a communal cooking center as well as beautiful cooking goods and content online, to create and share special recipes for the holiday season. Our hope is to enable the traditions of food and community to be passed amongst loved ones as warmly thoughtful additions or substitutions to traditional holiday gifts. We're thrilled to share one of our favorites, for a sumptuous mushroom pasta that's perfect for the colder days, here.
MALTAGLIATI WITH WILD MUSHROOMS
The pressure of achieving a perfectly cut pasta is removed here—the beauty of this dish is in the imperfect hand-cut shapes. The pasta is topped with an array of roasted mushrooms, garlic, and herbs. In a pinch you could also break up store-bought lasagna noodles.
4¾ cups double zero (“00”) flour, plus extra for dusting
7 eggs, at room temperature
¼ teaspoon salt
2 pounds mixed fresh mushrooms, cut into large chunks (we used cremini, brown beach, king trumpet, and oyster)
7 sprigs fresh thyme
2 tablespoons unsalted butter
3 cloves garlic, smashed and chopped
¼ cup olive oil
Salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese
Grated zest and juice of 1 lemon
2 tablespoons truffle oil
Make the dough: Mound the flour on a cutting board or in a bowl. Make a well in the center and crack the eggs into it. Sprinkle the salt around the edges of the flour.
Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a lit¬tle at a time, until everything is combined. Knead the dough for about 5 minutes. Then form the dough into a disk and wrap it in plastic wrap. Allow it to rest in the refrigerator for 30 minutes.
While the dough is resting, make the sauce: Preheat the oven to 450°F.
Combine the mushrooms, thyme sprigs, butter, garlic, olive oil, and salt and pepper in a cast-iron or other oven-safe skil¬let, and roast in the oven for about 30 minutes..Keep warm.
Turn the dough out onto a floured cutting board. Cut it into 6 portions and roll them out into long oval shapes. Pass them through a pasta machine on each numeric setting to obtain thin sheets of pasta about 4 inches wide (the length can be as long you like). Cut the sheets into irregular shapes, such as triangles and rough trapezoids. Dust or brush the pasta with flour to prevent drying.
Bring a large pot of well-salted water to a boil, add the pasta, and cook for 2 to 3 minutes, until tender. Drain and return it to the pot. Pour the mushrooms over the pasta.
To serve, top with the Parmesan, lemon zest, and lemon juice. Drizzle with the truffle oil.