PASTA

• 1 1/2 cups unbleached all-purpose flour
• Fine sea salt
• 1 large egg
• 1/4 cup water
• 1 tablespoon extra-virgin olive oil
• 1/4 cup semolina flour

BROTH

• 4 large porcini mushrooms
• 1 3/4 cups water
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 2 garlic cloves, gently smashed and peeled
• Coarse sea salt
• Freshly ground black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 small fresh red chili pepper   
• 2 tablespoons finely chopped flat-leaf parsley

SPECIAL EQUIPMENT: chitarra pasta maker

FOR PASTA: In a large bowl, whisk together flour and pinch salt. Mound flour mixture and form a well in the center. Add egg, water and oil to the well. Using a fork, gently break up yolk and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 10 minutes more. Wrap dough tightly in plastic and let rest for 30 minutes.

Unwrap dough and knead for 5 minutes. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Cut dough into 3 pieces; cover 2 pieces with a clean dishtowel.

Spread semolina onto a dry baking pan. Begin rolling pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta) until sheet is 1/8-inch-thick. Dust both sides of sheet with flour and place over wires of chitarra maker; roll with rolling pin to form strands. Spread strands on prepared baking pan. Repeat with remaining pasta.

Heat broiler. Oil broiler pan. Bring a large pot of salted water to boil.

FOR BROTH: Trim mushrooms and cut stems from caps. Cut stems into 1/4 -inch-thick slices and put in a medium saucepan with water, mushroom caps, 1 tablespoon oil, shallot, garlic and pinch salt and pepper. Bring to a simmer over medium heat. Cover, reduce heat to low and cook until broth is flavorful, about 4 minutes. Remove from heat. Using a slotted spoon, transfer mushroom caps to a plate. Cover broth to keep warm. Roll mushroom caps in cheese; put on broiler pan and broil 1 to 2 minutes.

Add pasta to water and cook until just tender, 5 to 7 minutes; drain pasta.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chili and cook for 1 minute; season with salt.  Add pasta and parsley, toss to combine and cook 1 minute more. Divide pasta among bowls. Reheat broth, then ladle over pasta. Top with mushroom caps and serve immediately.