Pasta Database

Piedmont · vegetable · medium

Best pasta for porcini

Fresh or dried porcini with butter, garlic, parsley, sometimes cream. Egg ribbons, tajarin, pappardelle.

Region
Piedmont
Base
Vegetable
Texture
Medium
Shapes that hold it
11
Classic plates
2
Porcini, served on pasta

What it asks of a shape

Porcini is a medium vegetable-based sauce. It wants a ribbon, with the flat surface a rich sauce needs, and an egg dough, soft and rich, the northern match for butter and cream. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.

About boletus edulis

No article covers this exact sauce. On boletus edulis in general:

Boletus edulis is a basidiomycete fungus, and the type species of the genus Boletus. It is prized as an edible mushroom.

11 shapes that hold it

Tagliatelle, uncooked, on linen

Tagliatelle

Ribbons · Emilia-Romagna

A wide porous egg ribbon holds a meat ragu on its surface and absorbs the fat, which is why Bologna refuses spaghetti for the same sauce.

Tajarin, uncooked, on linen

Tajarin

Ribbons · Piedmont

The pasta is the point, so the sauce is a film: melted butter, truffle, the juices from a roast.

Agnolotti, uncooked, on linen

Agnolotti

Stuffed · Piedmont

A rich meat filling wants the smallest possible dressing: roast juices, melted butter and sage, or a broth.

Caramelle, uncooked, on linen

Caramelle

Stuffed · Emilia-Romagna

Butter and sage, or a light cream, or a few roast juices.

Fettuccine, uncooked, on linen

Fettuccine

Ribbons · Lazio

A ribbon has a broad flat face, so butter, cream, and cheese emulsions coat it evenly and a ragu rides on top.

Mezzelune, uncooked, on linen

Mezzelune

Stuffed · Trentino-Alto Adige

Butter, browned, with parmesan, sage, or chives.

Pappardelle, uncooked, on linen

Pappardelle

Ribbons · Tuscany

The broadest face of any ribbon, so it carries the heaviest sauces: wild boar, hare, duck, a mushroom sauce with body, a slow beef ragu.

Corzetti, uncooked, on linen

Corzetti

Hand-formed · Liguria

The stamped relief holds a thin sauce in its grooves.

Fazzoletti, uncooked, on linen

Fazzoletti

Sheets · Liguria

A wide thin sheet with maximum surface.

Stringozzi, uncooked, on linen

Stringozzi

Ribbons · Umbria

Rough and thick, so it holds an oily truffle paste or a garlic and tomato sauce without help.

Tagliolini, uncooked, on linen

Tagliolini

Ribbons · Piedmont

Thin and delicate, so the sauce must be light and quick.

Classic plates with porcini

Every dish in the shape profiles that names this sauce, with the shape it is made on.

Every classic plate, by shape and sauce

Sources

  • The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
  • Boletus edulis, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q19740.