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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.
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.
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….