Make the pasta dough by combining in a bowl with a fork 100g of OO flour, 1 egg, 1 yolk and 10g porcini powder.
When the mix has combined, turn on to the bench top and knead to make a smooth elastic dough. Add flour if necessary to achieve this.
Wrap the dough in clingfilm and allow to rest for 20 minutes so that the gluten can relax and bind.
After resting, remove the cling film from the dough and roll on a clean bench into a 1 1/2 cm diameter sausage.
Dust the semolina over a large tray.
Cut the dough into 1/2 cm slices.
Using you thumb, smear the discs of dough to obtain a slightly cupped 'ear'
when shaped, place on the dusted tray.
Heat a large thick based pan to a medium hot heat.
Season the guinea fowl supremes and carefully place skin side down in the pan and allow to caramelize.
This should take 3-4 minutes, when golden brown, turn the breasts over to seal of the flesh side.
Remove from the pan and place on a roasting tray.Keep the pan off the heat and reserve for later.
Cook for approximately 9-11 minutes, until the flesh has a resilient bounce, remove from the oven and allow to rest.
Peel and finely dice the shallot and garlic, keep separate.
Split the chilli's in half, remove the seeds and finely dice.
Take the leaves off the thyme.
Thickly slice the button mushrooms, trimming the stalks if necessary.
Wash and dry the baby spinach.
Juice the lemon.
On a low heat add olive oil to the pan that had sealed the guinea fowl. Add the shallot, season with the remaining salt and stir until some of the moisture sweats out of the shallot, add the chilli, garlic and thyme leaves and continue to stir over the low heat until the shallot has become translucent.
Add the button mushrooms and cook over a low heat until soft.
Add the lemon juice, cook for a further minute and add the mascarpone, stir over heat for a further minute.
Place a large pot of salted water onto the boil with a squirt of olive oil.
When rapidly boiling, sprinkle the pasta in. This may have to be done in batches as too much pasta in the pot will lower the temperature of the water, which will make your pasta soggy as it will absorb rather than cook.
The pasta is cooked when the water comes back up to a rapid boil and the orichiette is floating on the surface.
Remove with a slotted spoon and add to the sauce, stirring through with the washed baby spinach and any juices from the roasting tray.
Serve in a bowl with the guinea fowl carved on top.
Shave or grate the Parmesan on top.
«This recipe is based on a medium egg, which is approximately 62g of liquid. If using different sizes, adjust the flour accordingly. Always have extra flour to adjust consistency and dust on your work bench. »