Porcini Noodles in Broth

Ingredients

• 30 g dried porcini mushrooms
• 60 g soft butter
• 90 g semolina
• 1 egg
• Salt
• nutmeg
• 4 Spring Onions
• 1 l beef broth
• black pepper (ground)
• 2 tbsp Marsala wine

Instructions

1. 1.

   Soak the mushrooms in lukewarm water. Drain, reserve the soaking liquid and finely chop 1/3 of the mushrooms.

2. 2.

   For the semolina noodles whisk the butter until frothy and fold in some semolina. Then add the egg and gradually stir in the remaining semolina and chopped mushrooms. Season with salt and nutmeg and let the dough rest.

3. 3.

   Meanwhile bring salted water to a boil in a wide pot.

4. 4.

   Take a small amount of dough, dip two wet teaspoons into it, shape into noodles, drop them into the lightly boiling salted water and cook on low heat for about 15 minutes until tender.

5. 5.

   Wash and trim the spring onions, cut diagonally into thin rings. In a pot bring the broth to a boil, season with the mushroom soaking liquid, salt, pepper and Marsala wine, warm the mushrooms and spring onions, add the noodles and let everything simmer for about 5 minutes.

6. 6.

   Serve in soup cups.