Tagliatelle with porcini mushrooms

Method9 steps · about 1 hr 5 min

1. 1

   Step 1: Mound the measured dough flour on a board or in a bowl and make a well. Add the measured beaten eggs (120 g) and gradually work in the flour. Knead vigorously for about 10 minutes until compact and smooth.

   Uses 200 g type 00 flour · 120 g beaten eggs

2. 2

   Step 2: Shape the prepared dough into a ball, wrap tightly and rest for about 30 minutes at room temperature in a cool place away from heat.

   Rest fresh pasta dough · 30 minUses 200 g flour 120 g eggs kneaded 10 minutes into smooth dough

3. 3

   Step 3: Meanwhile, scrape dirt from the fresh porcini and wipe with a slightly damp cloth. If a brief rinse is needed, dry carefully immediately. Slice the cleaned mushrooms.

   Uses 500 g fresh porcini mushrooms

4. 4

   Step 4: Melt the butter (50 g) over very low heat, add the measured olive oil (35 g) and warm gently. Add the prepared sliced porcini and optional peeled garlic (1 clove) clove.

   Uses 50 g butter · 35 g extra virgin olive oil · 1 clove garlic · 500 g cleaned sliced porcini

5. 5

   Step 5: Season the mushroom mixture with salt and pepper and cook for about 10 minutes. Remove the garlic if used and keep the prepared mushrooms warm. Finely chop the parsley (1 sprig) and set aside.

   Cook porcini mushrooms · 10 minUses Fine salt to taste · 1 sprig parsley · Black pepper to taste · porcini in 50 g butter 35 g oil with optional garlic

6. 6

   Step 6: Divide the rested dough into pieces, keeping unused dough wrapped. Dust lightly with separate extra flour and pass each piece through a pasta machine from widest to penultimate thickness.

   Uses extra flour for dusting dough and knife · wrapped fresh dough rested 30 minutes

7. 7

   Step 7: Pass each prepared sheet through the final chosen setting twice. Lay on a semolina-dusted surface, dust lightly and dry for about 5 minutes per side. Fold a short end inward as a lifting tab, then roll each sheet loosely.

   Dry pasta sheets per side · 5 minUses Semolina for dusting to taste · fresh dough rolled into thin sheets

8. 8

   Step 8: Using a lightly floured knife, cut the prepared rolls into noodles about 6.5–7 mm wide and lift to unfurl. Place on a semolina-dusted tray. Bring separate water to a boil, salt to taste (to taste) and cook the fresh tagliatelle for 3–4 minutes.

   Cook tagliatelle · 4 minUses Semolina for dusting to taste · Fine salt to taste · extra flour for dusting dough and knife · separate water for boiling tagliatelle; reserve a ladle · semolina-dusted sheets dried 5 minutes per side then rolled

9. 9

   Step 9: Reserve some cooking water and transfer the cooked tagliatelle into the prepared porcini sauce over low heat. Toss, add the prepared chopped parsley and loosen with a ladle of reserved water if needed. Serve immediately.

   Uses fresh tagliatelle boiled 3–4 minutes · cooked seasoned porcini sauce, garlic removed · same parsley sprig finely chopped · ladle of reserved pasta water as needed