Papparelle doble funghi porcini

I received a package of Funghi Porcini as a gift....I love Funghi Porcini!...Immediately, I thought to make a funghi porcini fresh pasta with funghi porcini sauce.....

For both the pasta and the sauce, I soaked 150 grams of dry funghi porcini

Funghi Porcini Fresh Pasta

2 cups of flour 00

3/4 cups of semolina

3 eggs

3 tablespoons of olive oil

water as needed

30 grams of dry funghi porcini previously soaked and in small pieces

Mix the flour and semolina. Add the eggs, olive oil, water and funghi porcini. With a pasta machine, make the pasta thin until #6. Cut it in pappardelle style and let it dry.

Funghi Porcini Sauce

120 grams of dry funghi porcini previously soaked and in small pieces

60 grams of olive oil

Lots of garlic!

1 glass of white wine

salt

pepper

oregano

2 cups of your favorite bechamel + 120 grams of parmiggiano reggiano freshly grated

Heat the olive oil and add the garlic. Add the funghi porcini, salt and pepper, and the wine. Let it simmer for 5 minutes. Add your freshly made bechamel, and add the parmiggiano reggiano freshly grated. Add some fresh parsley. Incorporate the fresh cooked pasta. Serve it warm. ENJOY!