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1
Soak the porcini in warm water to cover for five to 10 minutes.
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2
In a pot, cover the washed but unpeeled potatoes in cold water and add one teaspoon of the salt.
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3
Boil for 30 to 45 minutes, until the potatoes are quite soft.
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4
As soon as they are done, drain and peel them and force them through a ricer or sieve while still hot.
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5
Set the potatoes on a plate or baking sheet to cool completely.
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6
While the potatoes are boiling, chop together the herbs and garlic until they are finely minced.
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7
There should be half a cup to a cup.
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8
Drain the porcini, reserving the liquid for another use, if desired.
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9
Rinse the pieces lightly until no dirt remains.
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10
Chop the mushrooms finely.
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11
In a frying pan, melt the butter.
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12
Add the shallots and sautee for one minute or until translucent.
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13
Add the porcini and sautee until soft, about two or three minutes.
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14
Turn off the heat and stir in the herbs.
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15
Allow the mixture to cool.
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16
When the potatoes are cool, place them on a clean counter or board and spread out into a layer about half-an-inch thick.
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17
Separate them with the fingertips; they should be floury and dry, with no large clumps.
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18
Sprinkle with the other teaspoon of salt, the white pepper, flour and cheese.
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19
Mix with fingertips, without kneading, keeping the mixture powdery.
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20
Spread the herb mixture and egg yolks evenly over the potatoes.
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21
Knead to mix all ingredients, applying as little pressure as possible to avoid a gummy texture when cooked.
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22
Form a rectangle about seven-by-nine inches, and about one-half-inch high.
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23
Cut the potato dough into one-half-inch strips and roll each strip lightly to form logs.
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24
Cut the logs into half-inch lengths and roll them lightly in corn starch or potato starch.
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25
To form cordoncini, cup one hand to make a well and roll the dough with a back and forth motion between the hands into two-inch-long tapered cords.
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26
Repeat with all the pieces.
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27
Dust the cordoncini with more starch.
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28
Cook as soon as possible - the cordoncini will keep soft for several hours - in abundant boiling salted water.
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29
The cordoncini are done when they float to the surface, in about one or two minutes.
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30
Lift them out with slotted spoon or strainer.
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31
Toss with butter and freshly grated cheese and serve.
