A delicious dish of homemade pasta perfumed with Porcini mushrooms.

FOR 4 PERSONS

Ingredients

FOR PASTA

200 grams of flour

2 eggs

salt to taste

FOR MUSHROOMS SAUCE

50 grams of dried Porcini mushrooms

50 grams of butter

35 grams of extra virgin olive oil

salt to taste

1 clove of garlic

1 sprig of parsley

Directions

HOW TO MAKE PASTA

Pour the flour on a pastry board and break the eggs in the center.

Mix the flour with the eggs (better beaten previously), mix with a fork starting from the center, gradually collecting the flour.

Wrap in cling film and let stand for about half an hour.

Then roll out the dough to make nice noodles.

HOW TO COOK THE SAUCE

Dried mushrooms should be soaked for half an hour in a bowl with room temperature water.

In a large pan, put the butter and melt it on a very low heat: when it is melted, pour the oil and let it warm slightly.

Then add the porcini mushrooms and a crushed clove of garlic.

Add salt and pepper to taste and sauté the mushrooms.

Pour in the wine and let it evaporate for a few minutes. Lower the heat and add a glass of water: then continue cooking for about 15 minutes.

Meanwhile, boil the tagliatelle in boiling salted water, drain and pour them directly into the pan with the prepared dressing.

Add a sprinkling of grated Parmesan, chopped parsley, a little cooking water from the pasta.

Sauté for a few minutes on high heat to mix everything well and serve.