Tagliatelle ai Funghi Porcini

Ingredients

• 200 g00 flour
• 100 gsemola rimacinata (or additional 00 flour)
• 2 largeeggs
• 1 largeegg yolk
• 1 pinchsalt
• 10 ml (2 tsp), if neededwater
• 60 gdried porcini mushrooms
• 200 gshiitake mushrooms, sliced
• 200 gSwiss brown mushrooms, sliced
• 1/2 glasswhite wine
• 45 ml (3 tbsp)extra virgin olive oil
• 2garlic cloves
• 30 g (2 tbsp)unsalted butter
• About 100 g (1 cup)grated Parmigiano Reggiano
• 45 ml (3 tbsp)fresh parsley, chopped
• To tastesalt and freshly ground black pepper
• As neededpasta cooking water

Instructions

1. 1

   Make the dough

   Combine the 00 flour, semola, eggs, egg yolk and a pinch of salt to form a dough. If needed, use the 2 tsp of water to help bring it together.

2. 2

   Knead the dough

   Knead the dough for about 10 minutes, until smooth and elastic.

3. 3

   Rest the dough

   Wrap the dough and leave it to rest for 45 minutes.

4. 4

   Cut the tagliatelle

   Roll the dough into thin sheets, then cut them into tagliatelle ribbons. Set them aside until ready to cook.

5. 5

   Soak the porcini

   Soak the dried porcini in warm water for 30 minutes.

6. 6

   Prepare the mushrooms

   Lift out the porcini, chop them and reserve some of their soaking liquid.

7. 7

   Cook the garlic

   Heat the olive oil in a large pan and cook the garlic gently until golden. Remove and discard the garlic.

8. 8

   Brown the mushrooms

   Add the porcini, shiitake and Swiss brown mushrooms to the pan. Cook until lightly browned.

9. 9

   Reduce the wine

   Pour in the white wine and cook until most of it has evaporated.

10. 10

    Season the sauce

    Season the mushrooms with salt and pepper, then stir in the butter until it has melted.

11. 11

    Cook the pasta

    Boil the fresh tagliatelle in salted water for 3 minutes. Before draining, reserve 1 cup (about 240 ml) of the pasta water.

12. 12

    Combine pasta

    Add the drained pasta to the mushroom sauce. Stir in the Parmesan and parsley.

13. 13

    Make it silky

    Add a splash of the reserved porcini soaking liquid and pasta water as needed. Toss until the sauce is silky and coats the pasta evenly.

14. 14

    Serve immediately

    Serve straight away with extra Parmesan and freshly ground black pepper.

What is tagliatelle ai funghi porcini?

Tagliatelle ai funghi porcini is an Italian pasta dish pairing broad ribbons of pasta with porcini mushrooms. This version combines dried porcini with fresh shiitake and Swiss brown mushrooms for a layered, savoury sauce.

The fresh egg pasta gives the dish a tender, substantial base, while butter, Parmesan and a little wine bring the mushrooms together in a rich coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 27g protein, 83g carbs, 27g fat.

The pasta flour and semola provide most of the carbohydrates, while the olive oil, butter, egg yolk and Parmesan contribute much of the fat. Eggs, Parmesan and mushrooms add protein. Pair a serving with a green salad or vegetables for a more balanced plate.

Why use three types of mushrooms?

Dried porcini: soaking rehydrates them and creates a fragrant liquid that can be added to the sauce a little at a time.

Fresh mushrooms: shiitake and Swiss brown mushrooms add variety in flavour and texture. Slicing them evenly helps them cook at a similar pace.

Making fresh tagliatelle

Dough texture: the flour, semola, eggs and yolk form the pasta dough. Add the measured water only if needed to help it come together.

Resting and shaping: kneading develops a smooth, elastic dough, and the 45-minute rest gives it time to relax before rolling. Roll the sheets thinly and cut them into ribbons.

Building the mushroom sauce

Garlic oil: cook the garlic gently until golden, then remove it as directed. This gives the oil a mild garlic flavour without leaving the cloves in the finished sauce.

Browning: cook the mushrooms until lightly browned before adding the wine. Let the wine mostly evaporate, then stir in the butter.

Getting the sauce texture right

Pasta water: reserve it before draining, as the recipe uses it to adjust the sauce. Add it gradually so the Parmesan, butter and mushroom juices coat rather than pool around the tagliatelle.

Porcini liquid: use a splash of the reserved soaking liquid for extra mushroom flavour. Add only as much as needed to reach a silky consistency.

Timing the final toss

The pasta cooks for just 3 minutes, so have the mushroom sauce ready before it goes into the boiling water. Drain it, combine it with the sauce and finish with Parmesan and parsley while everything is hot.

What to serve alongside

Serve the tagliatelle immediately, with extra Parmesan and freshly ground black pepper as suggested. A simple green salad or lightly dressed vegetables can balance the richness of the buttery sauce.

Recipe notes & tips

• Keep the porcini soaking liquid to use in the sauce, but add it gradually.
• Slice the shiitake and Swiss brown mushrooms before starting the sauce.
• Take the garlic out once it is golden, as the method directs.
• Reserve the pasta water before draining the tagliatelle.
• Add the pasta water and porcini liquid a little at a time to control the sauce consistency.

Variations

• Use extra 00 flour: replace the semola rimacinata with the same quantity of 00 flour, as the recipe allows.
• Change the fresh mushrooms: use another sliced mushroom in place of the shiitake or Swiss brown mushrooms.
• Adjust the porcini liquid: add a little more for a stronger mushroom flavour, checking the sauce as you go.
• Finish with parsley: reserve some chopped parsley to scatter over the finished pasta.
• Add more black pepper: grind it over each serving at the table.

Common mistakes to avoid

• Adding too much water to the dough: use the 2 tsp only if needed to bring the ingredients together.
• Skipping the dough rest: leave it wrapped for the full 45 minutes before rolling.
• Discarding the porcini liquid: reserve some for adjusting the sauce.
• Leaving the garlic in: remove and discard it once it turns golden, as instructed.
• Draining all the pasta water: save 1 cup (about 240 ml) before draining.
• Adding all the liquid at once: splash in the soaking liquid and pasta water gradually until the sauce coats the pasta.

How to store

Fresh tagliatelle is best served immediately. Refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a pan with a small splash of water to loosen the sauce.

Frequently asked questions