Fresh Tagliatelle with Porcini Mushrooms
Hand-kneaded egg pasta and porcini mushrooms cooked with garlic and parsley: a true autumn lunch.
A recipe from the ITALAZA kitchen
Preparation 60 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 75 min.
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In the kitchen 9 steps
- Mix 320 g of flour and 80 g of durum wheat semolina on the work surface, make a well and crack the eggs (4 pieces) into it.
- Beat the eggs with a fork, gradually incorporating the flour, then knead for 10 minutes until the dough is smooth and pliable.
- Wrap the dough in cling film and leave to rest at room temperature for 30 minutes.
- Meanwhile, soak the porcini (40 g) for 20 minutes in 300 ml of warm water, then drain them, reserving the water; strain it and roughly chop the porcini.
- Roll the dough into thin sheets with a rolling pin or pasta machine, dust them with semolina, roll them up and cut into tagliatelle half a centimetre wide.
- Unroll the tagliatelle and leave to dry for 10 minutes on a tea towel dusted with semolina.
- Heat 6 tbsp of olive oil with the crushed garlic (1 clove), add the porcini and fry for 5 minutes, then pour in some of their soaking water and reduce for 5 minutes.
- Cook the tagliatelle for 2 to 3 minutes in a large pan of boiling salted water.
- Drain them, toss with the porcini for 1 minute, season with pepper, scatter with chopped parsley (1 bunch) and serve immediately.
Tip: Leave the tagliatelle to dry for a few minutes before cooking: they will stick together less and hold the sauce better.
Probably contains: gluten, eggs · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, La Molisana Durum Wheat Semolina – Semola rimacinata, Albalanga Dried Porcini Mushrooms – Dried Mushrooms, A Paesana Extra Virgin Olive Oil – Italy (1 liter)