It’s been so long since I made fresh pasta at home…and I was craving mushroom tagliatelle….I hadn’t eaten them in ages, so yesterday I got to work and the result was sensational, even according to my husband.
I decided to make them green, a bit like the sheets of classic lasagna Bolognese, because I like them a lot, but if you prefer, feel free to make the classic egg ones.
Below you will find the recipe for the pasta and the dressing. Let me know what you think!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 1 Hour 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Great Mushroom Tagliatelle
- 2 eggs
- 1.67 cups all-purpose flour
- 1.76 oz spinach, frozen
- 2 tbsp extra virgin olive oil
- 5 button mushrooms
- 5 dried porcini mushrooms
- 1 clove garlic
- as needed chopped parsley
- as needed salt
- 1 knob butter
Tools
- 1 Workboard
- 1 Rolling Pin
- 1 Knife
- 1 Pan
Method
First, thaw the spinach, squeeze them well so they lose all the water, and chop them coarsely.
Create a well of flour on the workboard and pour the eggs and spinach in the center. Using a fork, beat these ingredients and start kneading by gradually incorporating the flour until you get a smooth ball on the outside. Cover with plastic wrap and let it rest so that it will roll out well later.
In the meantime, prepare the sauce for the tagliatelle.
Soak the dried mushrooms in a glass of water. Then clean the fresh mushrooms by quickly rinsing them under running water and slicing them thinly.
Take a large pan, pour the oil, add the slightly crushed garlic clove, the fresh mushrooms, and salt. Cook over medium heat for a few minutes.
Drain the soaked porcini mushrooms and squeeze them, then filter their water with the help of a cloth and set aside. You will use it to flavor the sauce.
Add the slightly chopped porcini to the pan and cover with a lid. After about 5 minutes, add the chopped parsley and a bit of their filtered water. Let it cook for another 5-10 minutes. Adjust the salt.
Roll out the dough to a thickness of about 1/16 inches and let it dry slightly so that the tagliatelle won’t stick together when you cut them.
Don’t forget to put a pot of salted water on the stove, ready to boil soon.
Once dry, roll up the dough and cut the tagliatelle about 1/5 inches wide.
Cook in water until they float to the surface, then drain and pour into the pan with the mushrooms. Toss with the knob of butter and serve hot.
Tips
This mushroom sauce can be stored in the refrigerator and used for excellent croutons or on top of a Parmesan risotto to make it even tastier.
