Tagliatelle with porcini mushrooms: the recipe for the first fragrant and creamy autumn – Tale Of Travels

The tagliatelle with porcini mushrooms they are a great classic of the Italian gastronomic tradition. A first autumnal, with a delicate and enveloping flavor, perfect to bring to the table for lunch on Sunday, a cena with friends or on a special occasion. Here, the homemade egg pasta, rough and porous in the right place, perfectly retains all the aroma and taste of porcini mushrooms, peeled, sliced ​​and sautéed in a pan with oil, garlic and butter.

To top it off, a generous handful of chopped parsley and a pinch of pepper: for a dish creamy and with an intoxicating fragrance that conquers the whole family. Instead of tagliatelle you can use tagliolini, tonnarelli, papardel or another format of your taste, or you can replace the fresh pasta with dryready to boil: in this case keep in mind that the cooking yield will be greater and that, for 4 people, the recommended quantity is around 300 gr.

For best results, wrap the pasta with very fresh eggsfrom organic farms and remember to let the dough rest for at least half an hour: this way it will not “collapse” when erected and lose its excessive elasticity.

With a sweet taste and an unmistakable aroma, I porcini mushrooms they are able to best sublimate filled and velvety pasta, risottos or flavored croutons. Choose them turgid, with the cap closed and rounded, and with the spongy part tending towards white (if green in color, it means they are old) or, alternatively, buy the dry ones, to keep comfortably in the pantry. eat all year round and rehydrated in lukewarm water for about ten minutes before using them in the various preparations.

Find out how to prepare tagliatelle with porcini mushrooms by following the step-by-step procedure and tips. If you liked this recipe, try the straw and hay tagliatelle with Romagna stew or the egg tagliatelle with fish sauce.

How to prepare tagliatelle with porcini mushrooms

Pile the flour 1.

Pour the lightly beaten eggs in the center 2.

Incorporate the eggs with the tines of a fork then continue to knead with your hands 3.

Continue to knead the dough for about 15 minutes 4.

Once you have obtained a smooth and homogeneous dough 5place it in a bowl, cover it with cling film and let it rest at room temperature for half an hour.

Clean the porcini mushrooms: using a knife, gently scrape the last part of the stem to remove any soil residue 6and gently pat the mushrooms with a damp cloth.

Remove the root part of the stem seven.

With light pressure, detach the stem from the hat 8.

Cut the hat into thin slices 9.

Do the same with the rod ten.

Melt the butter in a non-stick pan with a drizzle of oil, then add the porcini mushrooms 11.

Also add the garlic clove 12 and cook for 10 minutes.

Season with salt 13, season with ground pepper and cook the mushrooms. Switch off and reserve.

After the resting time, roll out the egg dough with the pasta maker to about 2mm thick 14.

Lay out the resulting dough on the work surface, sprinkle with semolina, sprinkle with more flour and fold the last part of the dough inwards 15.

Start rolling the dough on itself 16.

Until you get a cylinder 17.

With a sharp knife, cut a large number of strips about 6-7 mm wide 18.

Unroll the obtained noodles 19.

Boil the tagliatelle in plenty of lightly salted boiling water for about 4 minutes, then drain and add to the pan with the porcini mushrooms. Flavor with chopped parsley 20let the pasta aromatize for a few moments and remove from the heat.

Spread the tagliatelle with porcini mushrooms on a serving platter, bring to the table and serve 21.

storage

Tagliatelle with porcini mushrooms are eaten very hot at the time; therefore, storage is not recommended. Alternatively, you can nest the raw noodles on a floured tray, put them in freezer for a few hours and, once hardened, freeze them in the special bags.