TAGLIATELLE AI FUNGHI PORCINI

INGREDIENTS FOR 4 PEOPLE FOR THE EGG TAGLIATELLE (OR 360 GR OF THOSE PURCHASED)
00 flour 250 g
2 large eggs (about 70 g each)
water 1 tbspFOR THE MUSHROOM SAUCE:
porcini mushrooms 500 g
extra virgin olive oil 50g
parsley 10g 
garlic 2 cloves
50 g of butter
Salt to taste
ground pepper to taste

PROCEDURE FOR FRESH PASTA

Start with fresh egg pasta. In the bowl of a planetary mixer equipped with a whisk K pour the flour, eggs and operate the planetary mixer at medium speed until the dough is homogeneous. Turn it off, then transfer the dough toa lightly floured pastry board and give the dough a spherical shape.

Now you can pull the dough: gradually set a lower thickness, making 2 or 3 passes each time you reduce the size; you can choose to obtain very thin (as I did) or a little thicker. If the pastry were to tear or poke during a passage, it means that it is too wet: fold it, pass it in the flour and thenagain between the rollers.

At this point, you have obtained a resistant and very thin sheet; remove the roller from the planetary mixer and assemble the special die for the tagliatelle: pass each sheet obtained into the roller and thus obtain perfect tagliatelle in an instant!

FOR THE DRESSING

Clean the porcini mushrooms thoroughly, scraping the dirt off the base of the mushroom with a small knife. With a small brush with very soft bristles,brush the mushrooms trying to eliminate all the earth that is attached to them and finally rinse them quickly under a jet of cold running water. Neverleave the mushrooms to soak in water, otherwise they would absorb too much of it, like sponges, ruining the flavor.

When you have cleaned all the porcini mushrooms, cut them into slices 3-4 mm thick. Put the extra virgin olive oil in a large pan with the butter and the crushed garlic and, when the latter is still light, add the mushrooms and cook over medium heat for a maximum of 10 minutes, adding salt

Put a pot of salted water to boil; boil the tagliatelle, drain them al dente and add them to the porcini mushroom sauce, mixing everything together. And our tagliatelle with porcini mushrooms are ready to be enjoyed.