Prepare the strozzapreti:
Build a fountain with the two flours and put in the center the egg, salt, olive oil and the water. Knead the dough until gets smooth and homogeneous. The resulting dough will be rather hard. Leave it staying for half an hour. Take a fistful of the dough and stretch it out in order to get a thickness of about 4 mm, trying to reach an oval shape.
Sprinkle the durum wheat flour on the dough and lay it out on the guitar, then make pressure with the rolling pin cut the dough, you will get many spaghettoni (big spaghetti) with a squared section.
Re-sprinkle again with  durum wheat flour and keep on doing the same procedure with the remaining pasta.

Take the porcini, cut the end of the stem and with a knife scratch out the most of dross-es. Rub the porcini with a wet and clean cloth
and cut the porcini in small cubes.

Brown the garlic and chili pepper in olive oil.
Add the porcini and let them cook for few minutes, add the white wine and after a bit, the parsley and the pieces of minced nut. Cook on a live fire for about 10-15 minutes.


Cook the Strozzapreti in salt water (highly recommended: put the Strozzapreti once the water has already began to boil!!)
Once they are "al dente", strain them, and mix them with the porcini sauce with a bit of water, cook them for 1-2 minutes, add in the end a bit of parsley.
You may garnish the dish with some piece of nut.

The awakening of the mushrooms in the underbrush with the first rains of September just in the middle of the transition of summer autumn, fill the digger's soul and gourmet's desire. 
The good smell, the intense and pure taste are the peculiar features of "funghi porcini" that make very special every dish prepared with them.
We want to celebrate the coming of porcini with this recipe:
Strozzapreti with porcini and nuts. We remind that the same dish can be done with Italian spaghetti or fettuccine but the real chef would make them with strozzapreti.
Strozzapreti with porcini are a typical roman dish and more in general of Lazio region, but it is a national recipe now days. We propose the version with nuts that enhance the taste and with their hardness plays a pleasant role of contrasts with the softness of porcini. 
The strozzapreti are a kind of pasta very popular in Italy, differently-made according to the different Italian regions.
Here, we propose the method with the "guitar" that we learned from a lady of Sermoneta (a very old village in Lazio).
The guitar (photo) is a tool (nothing to do with music!) to cut the pasta. It's a rectangular box made of wood on which there are very tensed thin strings. Laying a layer of pasta on the strings and using a rolling pin with, the strings will cut the pasta in tiny stripes. Of course the distance among the strings determines the size of stripes.
It is hard to find a such tool in a shop, you may find it in small villages or in local fair where hand-crafted tool are sold or you can make it by yourself!

The botanic name of porcino is Boletus edulis. It belongs to the Boletaceae family. 
The name origins from latin, "suillus", with which was identified for its stocky shape.
As the rest of mushrooms, even the porcini has got few calories (about 27 Kcal per 100g) and they are excellent substitutes of the meat since they are source of essential amino acids not really present in vegetables except for the pulses.
Moreover, they are reach of mineral salts and natural fibers. Eating them means helping our body to re-mineralize itself. They help our cellular metabolism and help us to contrast some possible problems of anaemia.
Some recent epidemiological studies has shown evidences that an usual consumption, but not excessive, of nuts reduces the risk of heart disease.
Furthermore, there are studies that the consumption of several kind of seed, like nuts and almonds, can reduce the density of LDL cholesterol.
On top of that, nuts are rich of Omega-3, calcium, magnesium, folic acid and antioxidants very useful to prevent  arthritis and help to maintain the elastic skin.