Pasta fresca prepared with 2 eggs according to the relevant recipe
For the sautéed porcini mushrooms:
3 medium size porcini mushrooms
2 cloves of garlic
3 tablespoons extra virgin olive oil
Tagliatelle - Method
1 - Start from the PASTA FRESCA base recipe until all the sheets have been passed through the last rollers position.
2 - Cut the pasta sheets into 50 cm / 20 inches rectangles, lightly flour and roll them.
3 - When all the pasta sheets have been rolled,
4 - Cut them into about 1 cm / 0.4 inches stripes (tagliatelle), if your pasta machine is not equipped with the proper accessory.
5 - Unroll the tagliatelle
6 - and dry them onto the work surface.
Sautéed porcini mushrooms - Method
1 - Scrape and trim off the base of the mushroom stems with a sharp knife to remove dirt.
2 - Clean the stem and the cap with a damp kitchen towel.
3 - Slice the porcini mushrooms.
4 - Rinse the parsley leaves under running water.
5 - Dry it in a cotton bag or in a salad spinner.
6 - Mince it with a chopping knife.
7 - Peel two cloves of garlic, press them with your hands and put them in a large sauté pan with 3 / 4 tablespoons of extra virgin olive oil.
8 - When oil sizzles, add the porcini slices.
9 - Sauté about 10 minutes over high heat then add a tablespoon of minced parsley.
10 - In the meantime set a large pot with salted water to boil, the.n add the tagliatelle. Keep a few ladles of boiling water before draining the pasta.
11 - After a couple of minutes drain the tagliatelle and put them in the pan with mushrooms pouring a few tablespoons of the boiling water.
12 - Stir and pour more water if necessary.
13 - Serve immediately.