“Having fallen in love with Italian food and culture while spending time in rural Umbria, for Ashley this dish is a total celebration of the purity of Umbrian food which she speaks so fondly of. The rustic unevenness of the pasta shape – umbricelli – is all part of the joy, so there’s no need to worry about being too precise. Have fun! ”
Once it's relaxed for 30 minutes, simply tear off 1cm balls of pasta dough and, on a clean surface, roll them out into very thin 30cm sausage shapes, then place on a floured tray. The pasta will seem very thin at this stage, but don't worry it will puff up as it cooks.
Peel the garlic and put the whole cloves into a large pan of boiling salted water for 2 minutes (this will make the garlic creamy), then scoop out and finely chop, leaving the water on the heat.
Clean and quarter the mushrooms, then very finely slice the truffle. Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place on a medium heat, then add the garlic, strip in the thyme leaves and scatter in most of the truffle and the porcini.
Toss occasionally over the heat while you carefully add the pasta to the boiling water to cook for 4½ minutes (if you’ve left the pasta to dry out, it will take a little longer).
Add the anchovies to the porcini pan – they’ll melt in – and toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat and stir in the butter.
Using tongs, drag the pasta straight into the porcini pan, taking a little cooking water with it. Toss together, then finely grate in the cheese, and toss again.
Scatter over the remaining truffle, season to perfection with sea salt and black pepper, and finish with a drizzle of extra virgin olive oil. Simply delicious!