Ingredients
- 20 g parsley, fresh, leaves only
- 1 garlic clove
- 50 g extra virgin olive oil
- 100 g porcini mushrooms, cut into slices
  - 30 g dried porcini mushrooms, soaked in warm water for 20 min
- 1 1/4 tsp salt
- 1200 g water
- 300 g pasta (durum wheat), e.g. tagliatelle
- black pepper, freshly ground
- parmesan cheese, grated, to taste

Step 1
Place parsley into mixing jar,
S1, 7500RPM, 5S, S2
Place 1 tbsp chopped parsley on a saucer and set aside.

Step 2
Add garlic clove and 30 g extra virgin olive oil,
S1, RVS 50RPM, 120C, 1M

Step 3
Remove garlic clove from mixing bowl, add porcini mushrooms and 1/4 tsp salt into mixing jar,
S1, RVS 50RPM, 120C, 1M S2
Transfer into a bowl and keep warm.

Step 4
Pour water into mixing bowl, bring to a boil
S1, RVS 50RPM, 100C, 10M

Step 5
Add pasta and 1 tsp salt,
S1, RVS 50RPM, 100C, 11M; S3
Drain pasta in simmering basket, then mix with porcini mushrooms, 20 g extra virgin olive oil, chopped parsley and black pepper in a bowl. Serve immediately with grated parmesan.