“Having fallen in love with Italian food and culture from spending time in rural Umbria, this dish is a celebration of the purity of Umbrian food which Ashley speaks so fondly of. Facing her fear of making pasta from scratch, Ashley makes umbricelli (named after the earthworm, of all things!) – the rustic unevenness is all part of the joy, so there’s no need to worry about being too precise. Just remember to roll the pasta slightly thinner than you think it should be as it will puff up slightly as it cooks. ”
Once rested, simply tear off 1cm balls of pasta dough and roll them out into 30cm very thin sausage shapes on a clean surface (this pasta shape is called pici), then place on a floured tray.
Put a large pan of salted water on to boil, ready for the pasta. Once boiling, peel and add the whole garlic cloves, scooping them out after 2 minutes (this will make the garlic creamy), then finely chop.
Quarter the porcini mushrooms, then halve and finely slice the truffle.
Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place over a medium heat, then add the garlic, strip in the thyme and scatter in the truffle and porcini. Toss occasionally over the heat while you cook the pasta.
Carefully add the pasta to the boiling water, then 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 will just melt), toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat, then stir in the butter.
Using tongs, drag the pasta into the porcini pan taking a little cooking water along with it. Toss together, then finely grate in the cheese, and toss again.
Season to perfection with sea salt and black pepper, then finish with a drizzle of extra virgin olive oil.