Strozzapreti With Porcini Mushrooms

Preparation:

Preparation: On a work surface, mix the flour with salt and water, until a homogeneous mixture is obtained. Divide it into many sticks as thick as a pencil and stretch them by hand one by one. Scrape the mushrooms with a small knife, removing all the earth, separate the stems from the caps, wipe them with a damp cloth without washing them and slice them thinly. In a pan, brown the garlic cloves and chilli pepper in the oil, then remove them and add the mushrooms. Cook over high heat, stirring often. As soon as the mushrooms have used up their water, add a handful of parsley and salt. In the meantime, boil the strozzapreti in plenty of salted water, drain them al dente and pour them into the pan. Stir in the sauce for a few minutes and serve.