Fieno di Canepina
Fieno are extremely thin tagliolini typical of Canepina, in the province of Viterbo: fettuccine so delicate they resemble strands of hay. They are traditionally dressed with a ragù of offal or with porcini mushrooms from the Monti Cimini.
Canepina celebrates this pasta with a dedicated festival every summer.
Preparation
- 1
Combine flour and eggs. Knead for 15 minutes and let rest for 30 minutes.
- 2
Roll out the dough extremely thin and cut into tagliolini strips of 1-2 mm.
- 3
Clean the porcini mushrooms and slice them.
- 4
Sauté garlic and chili pepper in olive oil. Add the mushrooms and cook for 10 minutes.
- 5
Cook the Fieno in salted water for 2 minutes.
- 6
Dress with the mushroom sauce, parsley, and pecorino cheese.
Chef's Tips
The tagliolini must be extremely thin: it's a test of skill in pasta-making. Porcini mushrooms from the Cimini range are excellent from September through November.