Steps

• 1) On the pastry board or in the stand mixer bowl, I put the indicated amount of flour with the eggs and knead, first incorporating with the fork and then with my hands, creating a homogeneous dough.

  2) I wrap the small dough for the tagliatelle in plastic wrap and let it rest for about 20/25 minutes.

  

• 3) After the resting time of the dough, I roll it out with the rolling pin or with the appropriate machine, progressively reducing the thickness to obtain rather thin sheets.

  4) I lightly dust the sheet with flour or semolina and check that it is intact and resistant.

  

• 5) I roll up the sheet and then cut the tagliatelle. I am not a professional pasta maker, so I try to make them fairly uniform but, as you can see, I am not very precise!

  

• 6) Here are the tagliatelle ready, well covered with a very clean cloth, I leave them to rest while I prepare the porcini mushroom sauce.

  
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• 1) To prepare the porcini mushroom sauce, I clean them very well with a damp clean cloth or with the appropriate brush or paring knife, removing dirt and inedible residues.

  2) If the porcini are particularly dirty, we can very quickly pass them under cold water, removing all the remaining dirt.

  3) Make sure not to leave them in water, as they will end up absorbing it and will become mushy and almost inedible!

  4) Once cleaned, I slice them into equal thickness slices (this part never turns out perfect for me!).

  5) In a pan, I put a few tablespoons of extra virgin olive oil with the crushed garlic cloves, and as it sizzles I add the sliced porcini and let them cook for about 10/12 minutes over medium heat, seasoning with salt and pepper.

  6) Finally, I also add the chopped fresh parsley and can turn off the heat.

  7) Then I can put a saucepan with salted water on the stove, and when it boils, I throw in the fresh pasta, the just-made tagliatelle, and continue cooking.

  8) When the tagliatelle are al dente, I drain them, keeping them moist and pouring them directly into the pan with the porcini mushrooms or boletus edulis, sautéing everything and adjusting the seasoning.

  9) Here’s a plate of homemade fresh pasta like tagliatelle with sautéed porcini mushrooms!
  Enjoy your meal!
  Annalisa

  
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