At Joy Road Vineyard Kitchen at Black Hills Estate Winery, Cameron Smith and Dana Ewart created this pasta dish to highlight a special olive oil they discovered in Italy. For B.C. cooks, they recommend using a high-quality finishing olive oil such as Domenica Fiore Olio, available at specialty stores such as Gourmet Warehouse (www.domenicafiore.com). For cooking, however, it’s best to use a less expensive, more neutrally flavoured commercial olive oil.
Pasta Dough
1 cup (126 g) organic rye flour
1 cup (140 g) extra fancy "Type 00" semolina flour or all-purpose flour
1 large egg [55 g]
5 tbsp (75 mL) cool water [22 g]
The Rest
1 tsp (5 mL) salt
1/4 cup (60 mL) high-quality olive oil, plus extra as needed
1 lb (454 g) assorted wild mushrooms (such as chanterelle, pine and lobster mushrooms)
Olive oil for cooking, as needed
2 shallots, finely diced
1/2 cup (125 mL) red wine
2 cloves garlic, slivered
Salt and pepper to taste
Leaves from 1 bunch fresh marjoram
Make the pasta dough: Mix the flours together in a large bowl then make a well in the centre. Whisk the egg and pour into the well. Stir together with a fork until a shaggy mass forms. Drizzle in the water, then begin to knead the dough together. Continue kneading for 4 to 5 minutes, or until the surface loses its moisture, the dough becomes a uniform colour and springs back when depressed. Wrap the dough in plastic and set aside, allowing it to rest for at least one hour.
Clean the mushrooms with a brush or cloth to rid of debris and soil. Tear into bite size pieces.
Put a medium pot filled with about a gallon (4L) of water on a stove over high heat and bring to a boil. Once the water boils, add 1 tsp (5 mL) of salt.
Meanwhile, using a pasta machine, roll the pasta to #6 on the dial of the hand roller, then cut it into wide, rustic pappardelle-style pieces, about 1 inch (2.5 cm) wide by 6 inches (15 cm) long.
Drop the pasta into the boiling water, 4 to 5 at a time, and blanch until al dente. Remove pasta with a spider or sieve and place on a tray. Toss the pasta with a little high-quality olive oil so that it is evenly coated and will not stick to itself, or other sheets.
Heat cooking olive oil in a fry pan, add the shallots and sauté until soft. Deglaze the pan with red wine. Add the slivered garlic and continue to cook until soft and fragrant. Set aside.
In a separate pan, cook the mushrooms in a little olive oil at a fairly high heat until they are tender, about 5 minutes. Season to taste with salt and pepper. Add the pasta sheets to the mushrooms, toss until well mixed and cook just until heated through.
Divide the pasta and mushrooms among four warm bowls. Warm the shallot and red wine mixture and spoon over the pasta. Scatter marjoram leaves over top and drizzle with a little more quality olive oil. Serve immediately.
Serves 4
What to drink with it
Savoury mushrooms and olive oil cry out for peppery, earthy, fresh Syrah to stand up and oppose.
Poplar Grove Syrah 2011, Okanagan Valley, $25
Expect the peppery, savoury, prune, black berry jam and black tea flavours to easily marry with mushrooms and pasta.
Quails’ Gate Chasselas-Pinot Blanc-Pinot Gris 2013, Okanagan Valley, $19
Typically aromatic and bright with notes of pears, red apples and grapefruit this could work freshening between bites.
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