Ingredients

• 40 g dried mushrooms
• 200 g frozen mushrooms (porcini, bay boletes)
• approximately 1/2 liter vegetable broth
• 1 tablespoon extra virgin olive oil
• 1/2 onion
• 1/2 cup fresh basil leaves
• 2 heaping tablespoons mascarpone cheese or 5 tablespoons 36% sour cream

Pasta

• 125 g whole wheat flour or regular white flour
• 1 egg and 1 small egg yolk
• pinch of salt

Preparation

1. Rinse dried mushrooms under running cold water and place in a pot, cover with 1 cup cold water and set aside overnight to soak (or for several hours).
2. Thaw frozen mushrooms, rinse, drain thoroughly. Remove soaked mushrooms from the soaking liquid (save the liquid) and drain on a paper towel.
3. In a pot with thick bottom heat the oil on low heat and caramelize the onion. Add the soaked and frozen mushrooms, previously cut into smaller pieces. Sauté on medium heat stirring occasionally for 5 minutes, then pour in water or broth level with the mushrooms and bring to a boil. Reduce heat and cook for 20 minutes.
4. Blend the soup together with mascarpone cheese or sour cream, basil, a pinch of salt and freshly ground black pepper. Pour back into the pot and add the soaking liquid from the mushrooms in such amount to achieve an appropriately thick cream. Bring to a boil.
5. If serving the soup later, pour hot into a jar and close immediately. After cooling place in the refrigerator, where it can be stored for 3 days.
6. Serve for example with whole wheat pasta, drizzle with truffle oil and sprinkle with freshly ground rainbow pepper.
7. Pour flour into a bowl, crack eggs, add egg yolk and salt. Mix ingredients by hand, then gradually adding a small amount of water (approximately 1/4 cup), combine ingredients into a single dough ball. Place dough on a work surface and knead for approximately 10 minutes until elastic. Then wrap in a damp cloth and set aside for an hour (after which time the dough will rest and additionally soften).
8. Roll out thinly and cut first into strips 2 cm wide, then crosswise into 2 - 3 cm pieces. Bring well-salted water to a boil and drop pasta in batches. Cook for approximately one minute, remove with a slotted spoon and place on a plate.
9. The dough can be "kneaded" with a mixer (beater) and rolled with a hand-crank pasta machine, initially at setting 1, then at 2, and finally at setting 5. It can be prepared ahead, after resting, wrapped in a plastic bag and placed in the freezer.