6 ounces shiitake mushrooms stems removed and sliced into ¼-inch slices
6 oyster mushroom sliced into ¼-inch slices
2 large garlic cloves, finely chopped
4 sprigs of thyme leaves, roughly chopped
2 tablespoon unsalted butter
Juice of lemon
¼ cup parmesan cheese
Salt and pepper to taste
In a small bowl whisk together eggs and lightly beat.
In large bowl, Mix together AP flour, semolina flour, and salt
Place the semolina flour on a work surface, make a well in the middle and add eggs.
Start combining eggs with the flour using your fingers or a fork. Pulling in the flour and forming a dough.
Once stuck dough forms flour the surface and knead in the reserved dough. The dough should feel soft and supple, a bit like play-dough.
Knead well for 5-10 minutes until smooth and elastic then form into a ball.
Wrap with plastic and set aside for 30 minutes to rest.
After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
Roll the cut off portion of dough log shape. Continue rolling until you have a long rope about ½ inch in diameter. It may be easier to cut it in half and keep rolling to achieve this thickness.
Cut the rope into ¾-1 inch (2-2.5cm) lengths.
Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation.
Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina/flour.
Repeat with remaining dough.
Cook pasta in a large pot of salted boiling water for 8-10 minutes. This will depend on the size of the cavatelli.
Taste after 5 minutes and cook longer if needed.
Cooking maybe even longer than 10 minutes if you have made larger cavatelli.
Heat a large cast iron skillet over medium high heat. Add olive oil
In a large skillet sauté, pancetta for about 5-8 minutes on medium heat until fat is rendered and crispy.
Add the chopped garlic and continue to saute, stirring constantly, for 1 to 2 minutes.
Deglaze the pan with the dry sherry.
Add mushrooms and cook until they have cooked down, and browned on medium high heat for about 5 minutes. (The mushrooms will quickly begin to release their moisture, keep cooking until most of the liquid has evaporated.)
Add the chopped rosemary and thyme, and continue to cook over medium high heat until all of the sherry has evaporated.
Set aside mushrooms to cool.
Add in pasta water, butter, lemon, and parmesan cheese, and thyme.
At this point taste salt and pepper the sauce to taste.
Continue to add pasta water until sauce is thin enough to coat the pasta.
Drop in pasta and coat in the sauce, plate and serve