500g pasta (pappardelle, tagliatelle, cheese tortellini, cheese ravioli or agnolotti)
15g dried porcini mushrooms
1 cup of Grampians Olive Estate Australia Organic Olive Oil
Fresh ground pepper

Bring a large pot of salted water to boil. Add the pasta to the pot and cook until al dente. Grind the dried porcini mushrooms (until they resemble breadcrumbs) using a mortar and pestle or a food processor with a cutting blade. Once the pasta has cooked, drain it in a colander then return it to the large pot. Drizzle the pasta generously with the olive oil. Serve the pasta in bowls and sprinkle with the ground porcini mushrooms and freshly ground pepper.

Serve while hot and enjoy!