Gemelli with Porcini Mushrooms – Twins pasta

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We’ve been eating gemelli pasta with porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind of pasta that mushroom lovers dream about. Our porcini mushrooms from Borgo Val di Taro are really the star of this dish.


1 bag of Gemelli Faella
2 packs of dry porcini mushrooms
2 spoonfuls of butter
2 spoonfuls of EVOO
1 chopped white onion
A handful of grated Parmigiano or mild Pecorino
Chopped fresh parsley


  1. Coarsely break up the dried porcini with your hands.  Soak them in a bowl with warm water (enough to cover all the mushrooms). Let them rehydrate for approximately 35 minutes, then drain the porcini mushrooms, saving their water*.
  2. Boil a pot of salted water for the pasta.
  3. In a pan, sauté the onions with the melted butter until translucent. Put the porcini in the pan, adding EVOO and some porcini water (approximately 1/2 cup).
  4. Once the pasta is cooked al dente, drain and save some pasta water. Sauté all the ingredients in the pan for few minutes. Add some pasta water, one spoonful at a time. Then add the grated cheese and the chopped parsley. 
  5. Serve immediately grounding some black pepper on the dishes to taste.

*Here’s a tip: the porcini water can be used to enrich anything from the risotto to stews, to soups.

Regional Recipe from Campania

Collecting porcini mushrooms in Borgotaro

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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