Tagliatelle of Wild Mushrooms

By HeatherS

You can also use dry tagliatelle if you do not want to make your own pasta

Ingredients

• PASTA:
• scant 2 cups I275g) Italian "00" flour or strong flour, plus extra to dust pinch of fine sea salt
• 2 whole eggs
• 3 egg yolks
• 1 tbsp olive oil
• MUSHROOMS:
• 1-1 1/4 lb (500g) mixed wild mushrooms (such as cepes, girolles, trompettes, mousserons), cleaned and trimmed (I purchase the wild mushroom mix from Costco and rehydrate in water)
• 2 shallots, peeled and minced
• 1 garlic clove, peeled and crushed
• 1-2 tbsp olive oil, plus extra to drizzle
• sea salt and freshly ground black peppep
• few Italian parsley sprigs, chopped small
• handful of chives, chopped
• handful of arugula leaves
• TO SERVE: Parmesan shavings

Preparation

Step 1

To make the pasta put the ingredients into a food processor and whiz until the mixture resembles coarse crumbs. Tip into a bowl and knead together to form a dough. Turn onto a lightly floured surface and knead for a few minutes until the dough is smooth and elastic. Wrap in plastic wrap and rest for at least half an hour.

Cut the dough into two pieces and work with one at a time, keeping the other piece covered with plastic wrap. Roll out the dough thinly and feed through the pasta machine on its widest setting several times. Now adjust the setting by one notch each time you pass the pasta through, gradually rolling out the pasta more thinly until it is about 1/32 inch (1mm) thick. Hang the pasta to dry over the back of a clean chair (or use a pasta stand if you have one) while you roll the rest of the dough.

Pass the pasta sheets through the machine with the tagliatelle cutters fitted or cut them by hand—the tagliatelle should be about 1/2 inch (1cm) wide. Lift the noodles from one end, dust lightly with flour to prevent them sticking, and twirl them into a nest on a tray. Repeat with the rest of the pasta.

Halve or slice larger mushrooms; leave small ones whole. In a pan, saute the shallots and garlic in olive oil until lightly browned, then add the mushrooms and cook for a few minutes. Season and add the parsley, chives, and arugula toward the end.

Cook the tagliatelle in boiling salted water for 1 1/2 to 2 minutes until al dente. Drain the pasta and toss quickly with a little olive oil in a hot pan. Tip the mushroom mixture on top and toss well. Season again and add a little more olive oil if necessary. Serve topped with fresh Parmesan shavings.

*if using dry pasta cook the pasta cording to the directions on the box then proceed with the following steps to complete the pasta*