Trust us, you won't regret making your own fresh egg noodles for this classic Italian pasta with porcini mushrooms and herbs.
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane Peel stems of mushrooms, if woody; separate stems from caps. Reserve 4 of the firmest caps. Slice remaining mushroom caps into 1/4-inch slices, no more than 2 inches long. Finely chop mushrooms stems, and set aside.Heat 3 tablespoons oil in a large skillet over medium. Add onions and thyme; cook, stirring occasionally, until onions are tender and translucent, about 8 minutes.
Remove and discard thyme sprigs.Meanwhile, shave reserved 4 mushroom caps on a mandoline or slice very finely with a sharp knife. Set aside.Bring 6 quarts water to a boil in a large pot over high. Add 1/4 cup salt, and stir to dissolve. Add pasta, and cook until al dente, 4 to 6 minutes. Reserve 2 cups cooking liquid; drain pasta.Return pot to medium heat; add mushroom mixture and 13/4 cups cooking liquid. Bring to a simmer. Add cooked pasta.
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