first course

– 100 g Prugnoli mushrooms (Calocybe gambosa)
– 1 clove of garlic
– 320 g Organic Farro wholegrain spaghetti
– coarse salt
– EVO oil 2 tbsp
– salt to taste
– black pepper, to taste

Wholegrain Farro Spaghetti with Prugnoli


Clean the mushrooms with a brush and a damp cloth, avoid washing them as they would lose much of their perfume   Chop them finely and chop a few even finer and keep aside.   Chop the garlic separately.

Drop the spaghetti into the boiling pasta water.

After two or three minutes  heat another pan  with 4 tablespoons of oil and the minced garlic ready  to sauté the pasta.  Tilt the pan to facilitate the browning of the garlic (which cooks in deeper oil), let it take color and, after putting the pan flat, add the prugnoli but not the very finely chopped ones, which you have kept aside.

Turn up the heat, add salt and stir frequently. The mushrooms will make their own water and then they will start to reabsorb it: at this point you must have the pasta al dente ready to add to the pan. The cooking of the Prugnoli mushrooms will take 2-3 minutes.

Sauté the pasta with the mushrooms  for one or two minutes,  adding a ladle or more of the cooking water as necessary, then sprinkle with black pepper to taste.   Decorate with the very finely chopped mushrooms and a delicious pasta dish is ready to serve immediately.

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