1. 1

   Step 1

   Knead 200 g of 00 flour with 120 g of fresh eggs on a pastry board until a smooth dough is formed.

2. 2

   Step 2

   Work the dough vigorously for 10 minutes, form into a ball, wrap in plastic wrap, and let rest for 30 minutes.

   Timer 40 min
3. 3

   Step 3

   Clean 500 g of porcini mushrooms by scraping the stems and slice them thinly.

4. 4

   Step 4

   In a pan, melt 50 g of butter with 35 g of extra virgin olive oil over low heat.

5. 5

   Step 5

   Add 1 clove of garlic and the sliced mushrooms to the pan.

6. 6

   Step 6

   Season with fine salt and black pepper to taste and cook for 10 minutes. Remove the garlic at the end of cooking.

   Timer 10 min
7. 7

   Step 7

   Finely chop 1 bunch of parsley and set aside.

8. 8

   Step 8

   Roll out the rested dough with a pasta machine until thin sheets are obtained, using semolina as needed to prevent sticking.

9. 9

   Step 9

   Roll up the sheets and cut them into strips about 6-7 mm wide to form the tagliatelle.

10. 10

    Step 10

    Cook the tagliatelle in boiling salted water for 3-4 minutes.

    Timer 4 min
11. 11

    Step 11

    Drain the pasta and transfer it directly into the pan with the mushrooms.

12. 12

    Step 12

    Toss the tagliatelle with the sauce, adding the chopped parsley and a ladle of pasta cooking water if necessary.

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