Serves: 2 as main course or 4 as starter
FlexiPoints: 8 or 4

Suggested wine: An elegant Pinot Noir, maybe form the cooler part of South Africa
Special equipment: pasta machine

Difficulty: MEdium
Time: 1 to 2 hours

Ingredients:
For the fresh pasta
150g semolina flour
50g chestnut flour
2 free-range eggs
1/2 tsp bitter cocoa powder
1 tsp olive oil
More semolina flour to dust

For the sauce
3 medium Porcini (ceps) mushrooms
2 cloves of smoked garlic
50g or more of ricotta cheese
20g butter
Ground coffee (fine powder)
Salt and pepper to taste

Ingredient replacement:
Smoked garlic -> Garlic

Ingredient note: none

How-to:
1. First of all make the fresh pasta using all the ingredients in the dough and cutting into medium thick tagliatelle shape (1mm minimum thick) with the help of a pasta machine. Just remember to use only semolina flour when in need of flour for dusting.
2. Finely chop the garlic. Melt the butter avoiding that it burns. Add the garlic and a pinch of coffee to it. Season with salt and pepper. Press the garlic with the back of a wooden spatula and let everything rest for at least 10’.
3. Half the mushrooms and slice them thinly (1-2mm) lengthwise. Do not worry if the slices are irregular or some will crumble.
4. Warm the butter and garlic mix to melt. Add the mushrooms and cook on medium heat for 5’-10’ or until the mushrooms have softened and turned somewhat yellow. Stir very frequently. Keep warm.
5. Boil the pasta in salted water (2’ to 3’ depending on thickness). Drain it and add it to the sauce. Cook on high heat for 1’ more stirring continuously. Add 5 tbsp of the pasta cooking water and the ricotta. Add more of the two if you prefer a more creamy or watery sauce consistency. Stir well, season with pepper and serve.