- Posted March 1, 2013 by
Fresh noodles with boletus mushrooms and calament flower
The flavors of the wild stand out in this basic recipe for fresh noodles. Boletus mushrooms and calamint flowers thrive in the forest and mountains, and in this recipe, they are used to give earthy and ferocious flavors to fresh pasta, creating a rustic and exotic dish that will titillate the taste buds and perk up the senses.
Calamint, also sometimes spelled as calament or calaminta, is closely related to thyme and a member of the mint family. It has a sweet and aromatic odor resembling the Pennyroyal. Calamint flowers are typically dried and made into tea. The taste is a bit like spearmint but warmer, instead of cool, with hints of marjoram. Also known as Melissa of the fields, wild balsam, or mint of the mountains, calamint is also considered a medicinal herb used to relieve the stomach and alleviate melancholy. As a culinary ingredient, they bring zest and vibrant color to the dish.
Called cepes in French, steinpilz in German, porcini in Italian, stensopp in Swedish, and borowik in Poland, boletus mushrooms are one of the most treasured wild mushrooms in the world. Meaty and robust in flavor, a small addition of boletus bits enhances any dish. No wonder vegetarians prize them as much as carnivores honor bacon.
It’s not so difficult to make your own fresh pasta. If you don’t have a pasta maker, you can still make pasta with unbleached all-purpose flour and eggs, but you will be doing a lot of kneading. You can shape the pasta anyway you like, it doesn’t have to be perfect. It’s even more charming if it looks rustic; that’ s the essence of homemade after all.
On a wooden table or board, make a mound of three and a half cups unbleached all-purpose flour. Make a well in the middle and add the eggs. Beat the eggs using a fork and incorporate the flour starting with the inner rim and working your way outwards. Knead the dough using the palms of your hands until it is elastic and a bit sticky. Wrap the dough in plastic wrap and set aside for 20 minutes. With a rolling pin, flatten the dough as thin as you desire and cut to make fresh pasta.
14.08 oz. noodles
1.32 lbs. boletus mushrooms (also called penny bun, porcino or cep mushrooms)
2/5 cup white wine
8 ½ tablespoons butter
1/4 cup oil
1 garlic clove
0.35 oz. calaminta flower (minced)
Boil 20 to 25 1/2 cups salted water.
Clean and cut the mushrooms. Heat the garlic in a pan. Add the mushrooms for just a few minutes. Add the wine and allow it to evaporate. Finally, add butter, calaminta flower, and salt.
Boil the noodles for 5 to 6 minutes. Drain before pouring them in the pan with the mushrooms. If the noodles are too dry, add some salty water from the noodle cooking.
Just before serving, add some parsley and basil leaves for the garnish.