Tagliatelle with porcini mushrooms

Ingredients to make tagliatelle for 4 people:

  • 300 grs 00 flour
  • 100 grs buckwheat flour
  • 4 eggs
  • salt


tagliatelle porcini Put on a pastry board two kind of flour and make a well in the middle. Add a pinch of salt, break eggs in the well and slowly whisk to absorb all the flour. While whisking, go wider and wider with the fork, bringing in some flour from the outer perimeter. After kneading, let rest dough for a few minutes on the pastry board, then roll out with a rolling pin and flat to a smooth pasta sheet. Let pasta sheet dry for a few minutes then roll and cut into ½ cm strips to obtain your tagliatelle. Open and spread tagliatelle on a dry surface and let dry.

Ingredients to make porcini mushroom sauce for 4 people:

  • 500 grs fresh porcini mushrooms
  • 2 cloves of garlic
  • parsley
  • ½ glass white wine
  • Salt and pepper
  • Olive oil


tagliatelle porcini Cut mushrooms into 1 cm slices and put in a frying pan with oil, garlic, salt and pepper. Cover and let cook for 5-6 minutes. Pour white wine and leave the pan over a high flame until wine is evaporated.

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.