Toasted Farro Mafaldini alla Funghi and Truffle Butter


  • 10 oz. Farro flour
  • 3 oz. Flour, plus extra for dusting
  • 2 Eggs
  • 2 Egg yolks
  • 1 to 2 T Water
  • 1 tsp. Olive oil
  • 3 T Extra virgin olive oil
  • 6 oz. Porcini mushrooms, sliced
  • 6 oz. Cremini mushrooms, sliced
  • 3 cloves Garlic, minced
  • 1 Small shallot, minced
  • 1/4 c Red wine
  • 1-1/4 c Heavy cream
  • 1 sprig Oregano, leaves only, chopped
  • 4 oz. Truffle butter
  • 3 oz. Pecorino
  • Parsley, leaves only, chopped, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of kosher salt


Combine flours and salt in a large bowl and make a well at the center. Whisk together eggs, yolks, water and olive oil and pour into the well. Mix by hand, and when the dough comes together begin kneading. If the dough seems too dry, add water. Use extra farro flour if it is too wet. Knead for 10 minutes. Wrap in plastic and set aside to rest for 1 to 2 hours, or up to 24 hours in the fridge. Roll out dough pasta
to about 1⁄8-inch thick, using flour for dusting if needed, and feed through the pasta machine.

Heat oil in a large sauté pan and sauté mushrooms on high to brown, about 5 minutes. Add garlic and shallots, reduce heat to medium and sauté for 5 more minutes. Increase heat, add wine, allow it to absorb and add chicken stock. Sauté for a few minutes, add cream, oregano and parsley and reduce mixture by half. Stir in butter and cook mushrooms through; season with salt and pepper. Boil pasta for a few minutes, drain and toss with sauce, cheese and parsley. Makes 2 to 4 servings. 

Inspired by Chef/Owner Karen Akunowicz, Fox & the Knife, Boston, Massachusetts, from Food Fanatics Magazine®