Cazarecce with bacon and mushrooms
Description
Cazarecce with bacon and mushrooms is a simple but labor-intensive recipe, as we make the pasta by hand. If you can find ready-made cazarecce, it will save you a lot of time. The dish turns out very hearty, with a rich mushroom flavor and a subtle smoky aroma from the fried bacon. Sharing the recipe with you.
Instructions
- 1
Step 1
You can buy ready-made casarecce, but we don't take the easy way out—we'll make the pasta ourselves. Sift the flour, then add the eggs and salt.
- 2
Step 2
Add the semolina and knead the dough. It will turn out quite stiff.
- 3
Step 3
The dough needs to be kneaded for a long time, periodically wetting your hands. As a result, the dough should become smooth, and you should not feel the semolina with your fingers.
- 4
Step 4
Cover the dough with plastic wrap and let it rest for about 1 hour. While the dough is resting, prepare the mushrooms. I used dried ones, so I soaked them beforehand.
- 5
Step 5
When the dough has rested, proceed to making kazarechche. To do this, roll the dough into thin ropes, cut them into pieces about 5-7 cm long. Then make a groove using a skewer. The ropes should be as thin as possible.
- 6
Step 6
When all the casarecce are ready, boil them in salted water or broth. While the pasta is cooking, cut the bacon into small pieces and fry it together with the mushrooms and garlic.
- 7
Step 7
When everything is browned, add the paste to the pan and fry it together so the paste absorbs the flavor and aroma. Then pour in the wine and cream.
- 8
Step 8
Simmer for 10 minutes, add herbs, and serve.