Makaruni Pasta with Morel Mushroom Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 pounds cremini mushrooms sliced
• 5 large egg yolks 
• 1.5 tablespoons olive oil extravirgin
• 2.3 cups less-sodium chicken broth fat-free
• 9 ounces flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh finely chopped
• 2  garlic cloves minced
• 1 teaspoon kosher salt 
• 2 ounces morel mushrooms dried
• 1.5 teaspoons olive oil 
• 1 cup onion thinly sliced
• 1 ounce parmigiano-reggiano cheese fresh grated
• 1 Dash salt 
• 0.3 cup no-salt-added tomato paste 
• 1 tablespoon truffle oil 
• 6 quarts water 
• 6 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• plastic wrap
• measuring cup
• dutch oven
• colander

Directions

1. To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and dash of salt in a food processor.
3. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap.
4. Let stand 30 minutes.
5. Pat dough into a 3 x 8inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces.
6. Roll each piece between your palms back and forth, into a strand about 2 inches long.
7. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.
8. Bring 6 quarts water to a boil in a large Dutch oven.
9. Place pasta in a sieve, and shake off excess flour.
10. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.
11. To prepare sauce, bring broth to a boil in a medium saucepan.
12. Add morel mushrooms to pan.
13. Remove from heat. Cover and let stand 40 minutes.
14. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.
15. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
16. Add onion to pan, and saut for 3 minutes, stirring frequently. Clear a spot in bottom of pan.
17. Add garlic to clear spot in pan, and saute for 30 seconds.
18. Add salt, thyme, and pepper; saut 30 seconds, stirring frequently.
19. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan.
20. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
21. Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally.
22. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil.
23. Serve with cheese.