.25 c OO
40 g butter
750 g mixed mushrooms, cleaned and sliced
3 cloves garlic, finely chopped
1 tbspn thyme leaves
.5 c white wine
.25 c finely chopped parsley
Place the flour into a large bowl with 2 tbspn oil and a cup of cold water. Stir to combine.
Only add a little more water if the dough is too dry, as the flour can vary.
Turn the dough out onto a lightly floured work surface and knead for five minutes or so until smooth and elastic. Place into an oiled bowl, cover with a damp tea towel and rest for an hour.
Nip off a walnut sized lump of dough from the covered bowl, roll it into a ball in the palms of your hands then, working on an unfloored work surface, roll the ball into a long fattish noodle about 5 mm thick. Repeat with the remaining dough – this might be a good group activity, especially if you have smalls about.
Add the noodles as they are made onto a baking paper lined tray and set aside, covering with a dry tea towel until ready to cook.
Heat the butter and remaining oil in a pan over medium-high heat. Add the mushies, garlic and thyme leaves and cook stirring frequently, until the mushrooms have given up their juices and the liquid has evaporated, and everything is smelling gorgeously fragrant.
Add the wine and cook off for 4 – 5 minutes until evaporated and then season well.
Cook the pici in a large pan of boiling well-salted water for about 8 minutes or until al dente.
Drain, reserving about half a cup of the cooking liquid. Return to the cooking pan, add the mushroom sauce, parsley and enough of the reserved cooking liquid to moisten and amalgamate the pasta with the sauce, tossing well, tip into a serving bowl and serve immediately.
Pici are traditional handmade noodles from the countryside around Siena. Good with any robust sauce.