FRESH PASTA WITH BOLETUS AND UMBRA SAUCE

Recipe by David López (Rehearsal Local Chef)

For the fresh pasta:

- Flour.

- Eggs.

- Water.

- Salt.

- Umbra Deortegas.

We make a volcano with the flour and in the center we put the eggs, salt, water and a splash of umbra. We pinch everything together and knead, make a ball and let it rest for 1 hour.

For the boletus sauce:

- Onion.

- Boletus.

- Umbra Deortegas.

- Chicken soup

We chop the onion very finely and put it in a saucepan with a splash of Umbra, add the frozen boletus and add the chicken broth. We cook for 20 min. and we grind.

We cook the pasta in chicken broth for three minutes, take it out, put it in a bowl, water it with Umbra and add the boletus sauce.

To finish the dish, we grate truffle or cured cheese.