The Tagliatelle with Mushroom Sauce is an excellent first course to prepare for Sunday lunches when the family gathers. In Genoese homes, this recipe is often found both with tagliatelle and taglierini, and for the sauce called in dialect tocco de funzi fresh porcini are preferred, but it is also excellent with high-quality dried ones, as in this recipe.
Other Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Minute
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons, Spring, Autumn
Ingredients
- 10.5 oz all-purpose flour
- 3 eggs
- 1 tbsp extra virgin olive oil
- 2 g fine salt
- 1.4 oz dried mushrooms
- 1 onion
- 2 sprigs rosemary
- 1 clove garlic
- 2 leaves bay leaves
- 1.4 oz dry white wine
- 14 oz tomato puree
- 3 g fine salt
- 0.7 fl oz extra virgin olive oil
- 1.8 oz Parmigiano Reggiano DOP (grated)
Tools
- Food Scale
- Work Surface
- Pasta Machine
- Earthenware Pot
- Flame Diffuser
Steps
Start an hour earlier by soaking the dried mushrooms in a cup. Once well soaked, squeeze and coarsely chop them. Strain the soaking water with a fine sieve. In a preferably earthenware pot (with flame diffuser), pour a drizzle of oil with chopped onion and rosemary. Also add the whole garlic clove (to be removed later), bay leaves, and chopped mushrooms.
After they have browned (being careful not to burn them), deglaze with the white wine and then add the filtered soaking water of the mushrooms. Once slightly reduced, add the hot tomato puree, salt, and keep on low heat for 30 minutes, stirring often as it tends to stick to the bottom. While the sauce cooks, we prepare the tagliatelle.
On the work surface with the flour, make a classic well, in the center, pour the whole eggs, salt, and oil. Start using a fork to mix the eggs, gradually incorporating the flour. Continue kneading with your hands until forming a dough ball that must rest under a cloth until the sauce is ready.
After 30 minutes, turn off the heat under the sauce and roll out the dough with the pasta machine. Then pass the strips of dough through the tagliatelle attachment, placing them on the floured work surface.
Meanwhile, you should have prepared the pot with water to cook the pasta. As soon as it boils, add salt, drop in the tagliatelle, and once they float, wait 3 minutes and drain them onto a large plate. Pour some of the sauce and season by adding Parmesan. The Tagliatelle with mushroom sauce are ready to be served, adding the remaining sauce if desired.
