Handmade Pasta with Porcini Sauce and Grilled Steak

• 160g all-purpose flour (or semolina for a firmer texture)
• 100g room-temperature water
• ½ tsp salt (about 3g)

• 300g steak (ribeye, sirloin, or rump)
• Salt & freshly ground black pepper
• Olive oil
• 1 garlic clove, crushed
• 1 sprig rosemary

• Porcini mushroom sauce (from Casinetto)
• Fresh basil, chopped
• Extra olive oil (optional)

In a mixing bowl, combine flour and salt. Gradually add water, stirring until dough forms. Knead on a clean surface for 8–10 minutes until smooth. Wrap and rest at room temperature for 30 minutes.

After resting, roll the dough to 1–2 mm thickness. Use kitchen scissors to cut rustic shapes. Set aside on a floured surface.

Bring salted water to a boil. Cook pasta for 2–3 minutes until tender. Drain and set aside.

Let steak sit at room temperature for 20 minutes. Season with salt, pepper, and a drizzle of olive oil. Heat a griddle pan until very hot, then add garlic and rosemary. Cook steak for 2–2.5 minutes per side (for medium-rare). Rest the steak for 15 minutes.

Gently warm the porcini mushroom sauce in a small pan. Stir in chopped fresh basil.

Toss the drained pasta with warm sauce. Plate and drizzle with olive oil (optional). Slice the rested steak and serve on top or alongside the pasta.

Recipe by: Max Strait (@The Bearded Brit Chef)