Umbricelli with Creminis, Sausage, and Thyme

1. Prepare Pasta Dough

In a large bowl, combine the flour, warm water, and a pinch of sea salt. Mix until the ingredients come together, then knead the dough on a clean counter for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

2. Roll and Cut Dough

Once the dough has rested, roll it out using a rolling pin to your desired thickness. Cut the dough into noodles and place them on a flour-dusted sheet pan to prevent sticking.

3. Cook Onions and Sausage

Heat the olive oil in a skillet over medium heat. Add the diced onions and cook them until they are soft and golden. Add the sausage to the skillet, breaking it up with a spoon, and cook until it is browned.

4. Add Mushrooms and Deglaze

Introduce the cremini mushrooms, fresh thyme leaves, and red pepper flakes into the skillet. Allow the mushrooms to caramelize, turning golden brown. Pour in the white wine to deglaze the skillet, scraping the bottom to incorporate any browned bits.

5. Cook and Combine Pasta

In a large pot, bring salted water to a boil and cook the noodles for 2 to 3 minutes until they are al dente. Drain the noodles, reserving some of the pasta water for the sauce. Combine the cooked noodles with the sausage and mushroom mixture in the skillet. Add a splash of the reserved pasta water and the Parmesan cheese, stirring everything together until the noodles are well-coated.