- Pasta Roller: A device to roll out and flatten pasta dough into sheets or desired thickness.
- Chef's Knife: An all-purpose kitchen knife, ideal for chopping vegetables and slicing.
- Mushroom Basket: A kitchen tool used to clean mushrooms by removing dirt and debris.
- Colander: A kitchen utensil with holes used for straining pasta or washing vegetables.
- Cheese Grater: Used to grate cheeses, such as Parmesan for the crumb topping.
- Spatula: Used for flipping and stirring foods during cooking, such as when sautéing mushrooms.
- Mandoline Slicer: Used to thinly slice vegetables and fruits with precision.
- Pizza Paddle (or Peel): Used for transferring the cooked pasta dish onto plates.
- Digital Kitchen Scale: Used for precise measurement of ingredients, such as pasta and cheese.
1/4 ounce dried porcini mushrooms (about 1/2 cup)
1/2 cup boiling-hot water
2 3/4 cups coarse fresh bread crumbs (from an Italian or French loaf)
2 garlic cloves, finely chopped
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
1/4 teaspoon black pepper
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 1/4 pounds fresh cremini mushrooms, trimmed and quartered
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup reduced-sodium chicken or vegetable broth
1/2 pound campanelle or gemelli pasta
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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