AT A GLANCE
"Farfalle is my second-favourite dried pasta from childhood, and it's even better fresh," says Orr. "This dish is all about the natural umami in the mushrooms, with a dashi-style stock creating depth and length of flavour."
|01||Preheat oven to 180C. Scatter almonds evenly over an oven tray and toast until golden (7-8 minutes). Set aside.|
|02||Heat oil in a large saucepan over medium heat, add garlic, thyme, chestnut mushroom stalks and shiitakes, and cook until golden (3-4 minutes). Add 700ml water, bring to the boil and cook until stock is reduced by half (30-35 minutes). Season to taste and strain into a large bowl (discard solids).|
|03||Prepare pasta according to basic pasta recipe, but roll to a thickness of 3mm. Cut 5cm squares from pasta sheets (see note) and pinch 2 sides of each square inwards to form a bow, squeezing gently to secure. Set aside on a lightly floured tray and repeat with remaining dough. Cover with plastic wrap to prevent drying.|
|04||Heat half the butter in a deep-sided frying pan over medium-high heat and cook chestnut mushrooms until golden (3-4 minutes). Deglaze pan with reserved mushroom stock, add remaining butter and whisk to emulsify.|
|05||Cook farfalle in a large saucepan of boiling salted water until al dente (2-4 minutes). Drain, then add to mushroom sauce with pecorino and extra-virgin olive oil, and toss until the cheese is melted and sauce is shiny. Season to taste and serve hot scattered with toasted almonds.|
Note For fancy edges, use a crinkle pasta cutter; run it through a pasta sheet lengthways, then cut widthways with a knife for straight edges.
A FULL-BODIED WHITE WINE WITH FRESH ALMOND AND CANDIED LEMON CHARACTERS AND A LITTLE SEA-SALT NUANCE. A 2010 BARRACO GRILLO, FROM THE WEST COAST OF SICILY, WOULD BE LOVELY. , suggested by GIORGIO DE MARIA