Tagliatelle with porcini mushrooms
by Tavolino
A classic autumn first course consisting of fresh handmade tagliatelle, tossed in a flavorful sauce of sautéed porcini mushrooms, butter, and fresh parsley.
Ingredients
- 00 flour 200 g
- Fresh eggs 120 g
- Semolina to taste
- Porcini mushrooms 500 g
- Butter 50 g
- Extra virgin olive oil 35 g
- Fine salt to taste
- Garlic 1 clove
- Parsley 1 bunch
- Black pepper to taste
Preparation
- 1
Knead 200 g of 00 flour with 120 g of fresh eggs on a pastry board until a smooth dough is formed.
- 2
Work the dough vigorously for 10 minutes, form into a ball, wrap in plastic wrap, and let rest for 30 minutes.
- 3
Clean 500 g of porcini mushrooms by scraping the stems and slice them thinly.
- 4
In a pan, melt 50 g of butter with 35 g of extra virgin olive oil over low heat.
- 5
Add 1 clove of garlic and the sliced mushrooms to the pan.
- 6
Season with fine salt and black pepper to taste and cook for 10 minutes. Remove the garlic at the end of cooking.
- 7
Finely chop 1 bunch of parsley and set aside.
- 8
Roll out the rested dough with a pasta machine until thin sheets are obtained, using semolina as needed to prevent sticking.
- 9
Roll up the sheets and cut them into strips about 6-7 mm wide to form the tagliatelle.
- 10
Cook the tagliatelle in boiling salted water for 3-4 minutes.
- 11
Drain the pasta and transfer it directly into the pan with the mushrooms.
- 12
Toss the tagliatelle with the sauce, adding the chopped parsley and a ladle of pasta cooking water if necessary.