1 cup mixed mushrooms, sliced (such as cremini, shiitake, oyster, chanterelle)
1 clove garlic, thinly sliced
2 tablespoons dry white wine
1 tablespoon unsalted butter
salt and freshly ground black pepper
Parmesan cheese, for finishing
drizzle white truffle oil (optional)
1. Make the pasta: In the bowl of a food processor, pulse the flours, olive oil, eggs and salt to combine. Mix until it forms a ball around the blade.
2. Remove the dough from the food processor and knead by hand until the dough is smooth, 3 to 5 minutes. Wrap the dough in plastic wrap and rest for 20 minutes.
3. On a lightly floured surface, roll out the dough to ⅛-inch thick and cut into irregular triangle pieces.
4. Cook the pasta in a large pot of salted water until tender, 1 to 2 minutes. Drain and reserve.
5. Make the sauce: In a small bowl, combine the dried porcini and the hot water. Let sit for 10 minutes. Strain the mixture--now you have ½ cup of mushroom broth.
6. In a large sauté pan, heat the olive oil over medium heat. Add the asparagus and mushrooms and cook until they begin to become tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute.
7. Deglaze the pan with the wine and cook until almost all of the liquid has been absorbed. Add the prepared mushroom broth and bring to a simmer. Simmer until the liquid has reduced by half, 4 to 5 minutes.
8. Add the butter and the cooked pasta and toss to combine and melt the butter. Season with salt and pepper.
9. To serve, portion the pasta into bowls and garnish with Parmesan and truffle oil (if using).
Note: You can also substitute cooked whole-wheat penne for the fresh pasta in this dish.