Name: Rye Rags with Sausage, Mushrooms & Fennel
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large slice rye bread; ½ cup [120 ml] white wine; 1 tsp extra-virgin olive oil, plus 4 Tbsp [60 ml] or as needed; Pinch of crushed red pepper flakes; 1 cup [120 g] bread flour; 1½ cups [360 ml] Chicken Stock; ½ tsp caraway seeds; 2 eggs, at room temperature; Fine sea salt; 2 Tbsp water, at room temperature; ½ fennel bulb, finely chopped, plus 2 Tbsp chopped fennel fronds; 8 oz [230 g] Pork & Fennel Sausage, or sweet Italian sausage, removed from their casings; 1 garlic clove; ¼ cup [65 g] Tomato Confit; 6 oz [170 g] shiitake mushrooms; Kosher salt; Freshly grated Parmesan cheese for serving; Semolina flour for dusting; 1 cup [100 g] rye flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

We cut pasta sheets into elongated haphazard shapes that resemble a small pile of rags when cooked. The larger, rye-flavored sheets of dough hold up beautifully to the substantial ragout of mushrooms cooked with sausage and fennel.

Ingredients

Rye Rags

1 cup [100 g] rye flour
1 cup [120

Method

To make the rye rags

In a medium bowl, sift the rye flour and bread flour together. In a small bowl, gently whisk the eggs and drizzle them into the flours. With your fingers, mix to form a rough dough. Sprinkle in some sea salt and continue to mix until you have a shaggy dough. Add the water 2 tsp at a time, just adding it until the dough comes together. T