For tagliatelle:
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
Parsley
3 tablespoons extra virgin olive oil
Salt
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.
Useful Suggestions
The remaining parsley can be frozen in small food containers and used to season dishes where required. Porcini mushrooms shall not be rinsed under water to avoid their deterioration. Two eggs yield for tagliatelle is excessive for 2 servings and not enough for 4, but the recipe is so tasty that you certainly have a second helping 