Did you know October 25 is World Pasta Day? I didn’t until today. For us, almost every day is pasta day. There are countless varieties and even more sauces, and we like them all. I’ve written before on this blog that my love for Italian cooking initiated from the books of Biba Caggiano. I have almost all of her books, and I have cooked many of the recipes in them. But not all, and today’s pasta is a dish that I had never tried yet, even though it’s in the first of Biba’s books I have owned for 15 years now. I wish now I had tried it sooner, because it is really good!
Gramigna is a special kind of homemade local pasta from Bologna. Gramigna are often served wit sausage and cream, and Biba was inspired by that for the sauce in this recipe. As you need a special tool to make gramigna, we prepared fresh fettuccine instead.
The flavors of the porcini mushrooms, sausage, wine, cream, saffron, and parsley all blend together to form one delicious sauce that is just great over fresh pasta. If you don’t make fresh pasta yourself, then at least serve this over store-bought fresh pasta. Here’s my version, adapted from Biba, of very tasty pasta dish.
20 grams (.7 oz) dried porcini mushrooms
200 grams (7 oz) pork sausage (preferably sweet Italian)
30 grams (2 Tbsp) butter
125 ml (1/2 cup) dry white wine
125 ml (1/2 cup) cream (35% fat)
1 Tbsp chopped fresh flat leaf parsley
pinch of powdered saffron
salt and freshly ground black pepper
200 grams (1 1/4 cup) semolina flour (semola di grano duro rimacinata)
freshly grated parmigiano reggiano
Use the semolina flour and eggs to make fresh fettucine.
Because of the cream this is great with a full-bodied buttery chardonnay or similar white. A supple medium-bodied creamy red should also work.