With autumn and cooler days, there’s a craving for more elaborate main courses like White Mushroom Tagliatelle, an easy recipe made with handmade pasta and a white sauce with dried porcini mushrooms soaked in water, which will later be filtered and used. Continue reading the procedure and prepare them with me.
More similar recipes by clicking on the links below
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 481.79 (Kcal)
- Carbohydrates 55.42 (g) of which sugars 2.55 (g)
- Proteins 17.63 (g)
- Fat 22.58 (g) of which saturated 8.48 (g)of which unsaturated 4.77 (g)
- Fibers 3.63 (g)
- Sodium 759.37 (mg)
Indicative values for a portion of 326 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 0.5 oz dried porcini mushrooms (soaked in 2/3 cup of water)
- 1 shallot
- 2 tbsp extra virgin olive oil
- 3 g fine salt
- 1 sprig rosemary
- 1 clove garlic
- 3/4 oz butter
- 1 tbsp flour
- 1 oz Parmigiano Reggiano PDO (grated)
- 1 sprig parsley (chopped)
Tools
- Kitchen Scale
- 2 Bowls
- Pasta Machine
- Mezzaluna
- Cutting Board
- Pan
- Pot
- Pastry Board
- Strainer
Steps
1 hour before starting, soak the dried mushrooms in a bowl with 2/3 cup of water
Pour the sifted flour onto the pastry board, place the eggs in the center, add olive oil and salt. With a fork, start mixing by gathering the flour from the sides. Finish by kneading with your hands to form a dough ball. Cover with a cloth and let it rest for 30 minutes
Take the soaked mushrooms, squeeze them and coarsely chop them with the mezzaluna. Pour 2 tbsps of olive oil into a pan, add the sliced shallot and chopped mushrooms. Add finely chopped rosemary, garlic clove, and sauté for 5 minutes over low heat. Filter the remaining soaking water and pour it into the pan. Cover and let it reduce for 15 minutes over low heat.
Take the dough ball, divide it into 2 parts and use the pasta machine to roll out the sheets (I go up to the penultimate setting, but if you prefer, make them thicker). Place them on a cloth to dry, then pass them through the tagliatelle cutter, placing them again on the cloth. Bring water to a boil and cook the tagliatelle for 2 minutes. Drain and pour them into the pan with the sauce, adding a ladle of pasta water. Stir over high heat, and since I don’t like cream, I prepare a ball with 3/4 oz of cold butter and 1 tbsp of flour and add it, tossing to create a creamy sauce before turning off the heat. In the plates, if desired, add Parmesan and chopped parsley.
Advice
If you don’t have dried porcini mushrooms, you can also use champignon mushrooms.
FAQ (Questions and Answers)
How to store tagliatelle if not cooking immediately?
They can be stored in the fridge on a floured tray and covered with a cloth for a day, or they can be frozen for longer storage.
