Tagliatelle ai Funghi Porcini

Fresh tagliatelle with porcini, shiitake and brown mushrooms in a creamy Parmesan sauce with garlic, butter and white wine.

📝 Ingredients

• 200 g 00 flour
• 100 g semola rimacinata (or additional 00 flour)
• 2 large eggs
• 1 large egg yolk
• 1 pinch salt
• 2 tsp water, if needed
• 60 g dried porcini mushrooms
• 200 g shiitake mushrooms, sliced
• 200 g Swiss brown mushrooms, sliced
• 1/2 glass white wine
• 3 tbsp extra virgin olive oil
• 2 garlic cloves
• 2 tbsp unsalted butter
• 1 cup grated Parmigiano Reggiano
• 3 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
• pasta cooking water, as needed

👨‍🍳 Instructions

1. 1--- Pasta ---
2. 2Combine the flour, semola, eggs, egg yolk, and salt to form a dough.
3. 3Knead until smooth and elastic, about 10 minutes.
4. 4Wrap and rest for 45 minutes.
5. 5Roll into thin sheets and cut into tagliatelle ribbons.
6. 6Set aside until ready to cook.
7. 7--- Sauce ---
8. 8Soak the dried porcini in warm water for 30 minutes.
9. 9Remove the mushrooms, chop them, and reserve some of the soaking liquid.
10. 10Heat olive oil in a large pan and gently cook the garlic until golden. Remove and discard the garlic.
11. 11Add the porcini, shiitake, and Swiss brown mushrooms.
12. 12Cook until lightly browned.
13. 13Pour in the white wine and cook until mostly evaporated.
14. 14Season with salt and pepper.
15. 15Add the butter and stir until melted.
16. 16--- Finish the Dish ---
17. 17Cook the fresh pasta in salted boiling water for 3 minutes.
18. 18Reserve a cup of pasta water before draining.
19. 19Add the pasta to the mushroom sauce.
20. 20Stir in the Parmesan cheese and parsley.
21. 21Add a splash of porcini soaking liquid and pasta water as needed to create a silky sauce.
22. 22Toss until the pasta is evenly coated.
23. 23Serve immediately with extra Parmesan and freshly ground black pepper.