Bottoncini with Red Wine, Rosemary, and Buttery Mushrooms
For the dough...
Combine 100 grams spelt flour and 200 grams semola flour in a medium mixing bowl (alternatively, omit the spelt and use 300 grams semola). Using the well method, gradually incorporate the flours into 150 grams warm water. Knead vigorously until the dough is smooth, firm, and well-combined, ~10 minutes. Wrap tightly and allow to rest for ~30 minutes.
Time to shape…
Cut off a small portion of dough and roll into a log, ~1” thick.
Cut the log into ½” pieces. If the dough is on the dry side, wet your fingertips and roll each piece into a ball, allowing it to absorb the liquid.
Place the ball on the printed side of a corzetti or cookie stamp (optional) and press down with your thumb or pointer finger to create a deep dimple in the center.
Carefully remove the dough and transfer to a lightly floured surface. Repeat with remaining dough and allow to dry (or freeze on a flat tray) for a couple of hours.
For the sauce...
10-12 ounces mushrooms, thinly sliced (I used a mix of cremini and shiitake)
3-4 garlic cloves, minced or 1 tablespoon garlic confit
2 cups good dry red wine
½ cup butter, cut into pieces
¼ cup pecorino romano, finely grated
A couple sprigs rosemary
In a dutch oven over medium heat, cook mushrooms in 1-2 tablespoons butter until browned and their liquid evaporates, ~10 minutes. Reduce heat to low, add garlic and toss quickly to coat. Cook briefly until fragrant, ~1 minute. Transfer mushrooms to a plate and set aside.
Add wine and rosemary to the pot, scraping any browned bits from the bottom. Simmer until the wine thickens, reduces by about ⅔, and coats the back of a metal spoon, 15-20 minutes.
Partially cook pasta in well-salted water, ~2 minutes. Meanwhile, remove rosemary and return mushrooms to sauce, tossing to coat. Season to taste (I used a lot of black pepper!). Transfer pasta directly to sauce and cook an additional 2-3 minutes to absorb color and flavor. Remove from heat and add butter and pecorino. Stir constantly as the butter and cheese melt until sauce is thick and glossy. Serve immediately, topped with roughly chopped fresh rosemary and more pecorino. Enjoy!