Soffiato di Paglia e Fieno

Paglia e Fieno Soufflé

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

This is one of the most elegant of all pasta dishes, yet it is easy to make and, being supported by the pasta, it never sinks as other soufflés can.


  • 20 g (¾ oz) dried porcini
  • 25 g (1


  1. Soak the dried porcini for at least 20 minutes in boiling water. Lift them out and, if still gritty, rinse quickly under cold water. Dry thoroughly and chop them coarsely.
  2. Preheat the oven to Gas Mark 6/200°C/400°F. Generously butter a 2-litre (3½-pint) s