May and September are the best period for this kind of pasta, when we are lucky to find porcini mushrooms. Their scent and taste make Tagliatelle delicious.
Ingredients for Tagliatelle:
- 400 gr. Flour 00
- 4 eggs
Ingredients for sauce:
- 1/5 Kg. porcini mushrooms freshly picked
- EVO oil Buraschi Mill
- Salt and pepper
- 2 garlic cloves
Put the flour on a pastry board, add the eggs and a pinch of salt in the center of the heap. Mix with your hands slowly, add the flour a little at a time and make up a dough until you get a soft ball, that will stand for ½ hour. Roll out the dough with a rolling pin, stretching it until forming a thin disk and cut it into stripes 1 – 2 cm wide, put them on a dry surface and let them dry before cooking.
Porcini mushroom sauce
Cut mushrooms into 1 cm slices and put in a pan with oil, garlic, salt, pepper and calamint, cover and let cook for 5 – 6 minutes.
Drop your tagliatelle in a pot of salted boiling water and cook “ al dente”. Drain and sauté on the frying pan with mushrooms, so that your pasta will absorb the porcini cooking water and all its flavors. Sprinkle with finely chopped parsley before serving….