Umbrici with seafood in a creamy mushroom sauce

To make umbrici, you need to leave the frantic pace of modern life, and start making these wonderful pasta with love and humility.

Ingredients

• Semolina - 100 g
• Wheat flour - 100 g
• Salt - 1 g
• Olive oil - 15 g
• Water - 60 g (approximately)
• Mini champignons - 15 g
• Cream 35% - 70 g
• Cherry - 2 pcs.
• Tiger shrimps - 3 pcs.
• Mini cuttlefish - 1 pc.
• Mussel on the sash - 1 pc.
• Parmegiano Reggiano cheese - 5 g

Directions

1. So, we replace semolina with semolina. Yes, I'm talking about semolina. But there is one catch. The fact is that it is of two types. Grade M and Grade T. You should be interested in Grade T. This is semolina made from durum wheat.
2. Mix regular flour with semolina, add salt, good olive oil (I used organic first cold pressed), and water, as much as flour takes.
3. When you start kneading the dough, you will immediately think that you are doing something wrong, because the dough will "crumble" and there is no hint of elasticity. But we continue to knead further, and gradually the dough will be more "agreeable". We do not add water to the dough, but moisten our hands and knead the dough. Otherwise, the dough will turn into mush. It is not fatal, but it will last longer. When the dough is kneaded, becomes dense and non-sticky, wrap it with cling film and let it rest for at least 30 minutes.
4. Next, roll it out into an oval with a rolling pin, cut the strips with a pizza knife, cover them with a towel so that they do not dry out, and, pulling one strip of dough one at a time, roll them out, pressing them against the table with your palm, into long flagella. We put them in a container, on the bottom of which a little semolina was sprinkled.
5. Throw the finished pasta into boiling water, add a little salt and cook the umbrice until the desired degree of readiness.
6. In a frying pan, fry the onion in a cube. Add mushrooms. After 3 minutes add shrimp, mussels, cuttlefish. (You can just use a seafood cocktail.)
7. Fry, pour in cream, add umbrice and remove from heat.
8. Serve umbrici with fresh basil, good parmesan. Decorated the plate with crushed pistachios around the edges.
9. Bon Appetit!