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Recipe Tagliatelle With Porcini Mushrooms

Doses for: 4 persone
realization time: 2 hours and -20 minutes

ingredients:

INGREDIENTS FOR FRESH PASTA Flour 00 200 g, Fresh eggs 120 g, Semolina to sprinkle just enough TO CHOOSE PIGEAR MUSHROOMS 500 g, Butter 50 g, Extra virgin olive oil 35 g, Fine salt, Garlic 1 clove, Parsley 1 tuft, black pepper as required





Recipe:

To prepare tagliatelle with porcini mushrooms, start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic fountain shape and pour the previously beaten eggs in the center. It is very important to respect the recommended doses of the eggs to obtain a consistent dough, neither too sticky nor too dry. Mix with a fork starting from the center, collecting the flour by hand. When the dough is more compact, work with your hands for about 10 minutes, kneading vigorously. Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes. Meanwhile, dedicate yourself to porcini mushrooms: clean them from the present soil, scraping the stem with a small knife, so if they are very dirty you can clean them with a slightly damp cloth. A little recommended solution is to quickly pass them under cold running water and then dry them perfectly with a cloth. If you opt for this solution, do it very quickly because the mushrooms do not absorb too much water and therefore lose their taste and consistency. Then cut them into slices. In a large pan, pour the butter and let it melt over very low heat; when it is melted almost completely pour the oil, let it heat slightly over low heat then pour the porcini mushrooms and 1 clove of whole garlic, clean or chopped if you prefer (optional). Add salt and pepper to taste then cook the mushrooms for about 10 minutes. At the end of cooking you can remove the whole garlic if you have added it. Once ready, keep warm. Then chop the parsley very finely and set aside. After the necessary rest time, take the dough and divide it into pieces; lightly flour the piece to be passed in the machine to pull the dough and keep the remaining dough aside covered with film. Insert the first piece into the machine, going from the largest to the last but one in order to obtain the thickness of the pastry. When you arrive at the penultimate step of the machine, go over the strip of dough again, in fact it will take two passes at this thickness to pull the pastry well. Lightly flour the work surface with semolina flour and roll out the first sheet; proceed in the same way with another piece of dough, to make the various sheets so as to finish the dough, sprinkle the sheets with the semolina and leave them to dry for 5 minutes on each side. Fold one of the shorter sides of each sheet towards the inside (it will serve to create a sort of tongue to pull the noodles up more easily, once they are ready) and then roll the dough on itself. With a sharp and lightly floured knife (so as to prevent the blade from sticking to fresh pasta), start making noodles, cutting them to a thickness of 6.5-7 mm. Then lift each roll to make your nests of tagliatelle, to be placed gradually on a part of the work surface lightly floured with semolina flour or on a tray. Bring the water to a boil and add salt to taste; cook the tagliatelle for 3-4 minutes. Then drain it directly into the sauce keeping the cooking water. Light the low heat under the pan with the sauce and mix the ingredients to mix them. Add the finely chopped parsley, if necessary you can add a ladle of pasta cooking water to prevent the noodles being too dry. Then serve the noodles with freshly prepared porcini mushrooms!





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