Tagliatelle with porcini mushrooms

Ingredients

• 200 g00 flour
• 120 gfresh eggs
• as neededsemolina flour, for dusting
• 500 gporcini mushrooms
• 50 gbutter
• 35 gextra-virgin olive oil
• to tastefine salt
• 1 clovegarlic
• 1 bunchparsley
• to tasteblack pepper

Instructions

1. 1

   Make the dough

   Tip the flour onto a work surface or into a bowl and make a well in the centre. Pour in the eggs, beaten beforehand, and gradually draw in the flour with a fork. Once the mixture starts to come together, knead by hand energetically for about 10 minutes, until the dough is firm and neither too sticky nor too dry.

2. 2

   Rest the dough

   Shape the dough into a ball and wrap it in cling film. Leave it to rest at room temperature in a cool place away from heat sources for about 30 minutes.

3. 3

   Prepare the mushrooms

   Scrape any soil from the mushroom stems with a small knife. If they are very dirty, wipe them with a slightly damp cloth; briefly rinsing them under cold running water is less advisable, but if you do, dry them thoroughly straight away. Slice the mushrooms.

4. 4

   Cook the porcini

   Melt the butter in a large frying pan over very low heat. When it is almost melted, add the olive oil and let it warm gently, then add the porcini and the whole or chopped garlic clove.

5. 5

   Season and finish

   Season the mushrooms with salt and pepper to taste and cook for about 10 minutes. Remove the whole garlic clove if you used it, and keep the mushrooms warm. Finely chop the parsley and set it aside.

6. 6

   Roll the pasta

   After the dough has rested, divide it into pieces. Lightly dust one piece with semolina and keep the remaining dough covered with cling film. Pass the piece through the pasta machine, starting at its widest setting and working down to the second-thinnest setting.

7. 7

   Shape the tagliatelle

   Pass the pasta sheet through the second-thinnest setting twice to roll it out well. Lightly dust the work surface with semolina, lay the sheet on it and repeat with the remaining dough. Dust the sheets with semolina and leave them to dry for 5 minutes on each side. Fold one short end of each sheet inwards to make a small tab, then roll up the sheets.

8. 8

   Cut and boil

   With a sharp knife lightly dusted with flour, cut the rolls into strips 6.5–7 mm wide. Lift the strips into nests and set them on a lightly semolina-dusted work surface or tray. Bring a pan of water to the boil, salt it to taste and cook the tagliatelle for 3–4 minutes.

9. 9

   Toss and serve

   Drain the tagliatelle straight into the mushroom pan, reserving the cooking water. Set the pan over low heat and toss to combine. Stir in the finely chopped parsley and, if needed, add a ladleful of pasta water to keep the pasta from becoming too dry. Serve straight away.

What are tagliatelle with porcini?

Tagliatelle are long, flat ribbons of pasta associated with the Emilia-Romagna region of Italy. Here they are made fresh and paired with porcini, prized for their earthy flavour and particularly at home in autumn cooking.

This version keeps the dressing simple: butter and olive oil carry the mushrooms, while parsley adds a fresh finish. The freshly made pasta gives the dish a tender, substantial texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 0g protein, 41g carbs, 23g fat.

The pasta flour supplies most of the carbohydrates, while butter and olive oil provide much of the fat. The eggs contribute protein, with smaller amounts also coming from the other ingredients. For a balanced meal, serve a portion with a side of vegetables or salad.

A dough that rolls well

Eggs and flour: add the beaten eggs gradually, drawing in flour from the centre of the well. The dough should come together without feeling very sticky or dry.

Kneading and resting: work the dough for about 10 minutes, then let it rest for 30 minutes wrapped in cling film. The rest gives you time to prepare the mushrooms and makes the dough easier to roll.

Clean porcini gently

Dry cleaning: scrape soil from the stems and use a slightly damp cloth for stubborn dirt. The recipe advises against rinsing because mushrooms can take on water; if you do rinse them, do so briefly and dry them thoroughly.

Even slices: cut the mushrooms into slices so they cook together in the pan. Keep the heat low when warming the butter and oil.

Roll and cut the pasta

Machine settings: start at the widest setting and work down to the second-thinnest, passing the sheet through twice at that final setting. Keep the pieces you are not rolling covered so they do not dry out.

Drying and cutting: leave each sheet for 5 minutes on each side after dusting it with semolina. Roll it up and cut ribbons 6.5–7 mm wide; the folded tab at one end helps you lift the finished strands.

Watch the cooking

Mushrooms: cook the porcini for about 10 minutes, seasoning them with salt and pepper to taste. Remove the garlic if you added it whole, before combining the sauce with the pasta.

Fresh pasta: boil the tagliatelle for 3–4 minutes, then drain them directly into the pan. Fresh pasta cooks quickly, so check the texture as it approaches the end of the stated time.

Finish the sauce in the pan

Pasta water: reserve some of the cooking water before draining. Tossing the pasta with the mushrooms over low heat helps bring the dish together; add a ladleful of water if the tagliatelle seem too dry.

Parsley: stir it in finely chopped at the end, as directed, and serve the pasta freshly made. This is a good first course alongside a simple salad or vegetables.

Recipe notes & tips

• Keep unused dough wrapped while you roll each piece.
• Dust the sheets and knife lightly with semolina or flour to help prevent sticking.
• Give the pasta sheets 5 minutes to dry on each side before rolling and cutting.
• Reserve pasta water before draining so you can loosen the sauce if needed.
• Keep the mushroom pan warm while you finish rolling and boiling the tagliatelle.

Variations

• Garlic pieces: chop the garlic instead of leaving it whole for a more pronounced flavour.
• Herb finish: add extra parsley at the table for a fresher, greener finish.
• Peppery finish: grind black pepper over the pasta just before serving.
• More pasta water: add a little at a time while tossing if you prefer a looser coating.
• Mixed mushrooms: replace some of the porcini with another mushroom, keeping the total amount of mushrooms the same.

Common mistakes to avoid

• Wet mushrooms: avoid soaking them, and dry them promptly if you rinse them.
• Drying dough: keep the pieces you are not rolling covered with cling film.
• Sticking sheets: dust the work surface and pasta lightly with semolina.
• Overcooking pasta: check the tagliatelle after 3 minutes and drain within the stated 3–4-minute cooking time.
• Dry pasta: reserve the cooking water and add a ladleful to the pan if needed.

How to store

Fresh tagliatelle with porcini are best eaten straight after cooking. Refrigerate any leftovers in a covered container and use within 2 days; reheat gently in a pan with a splash of water.

Frequently asked questions