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Tagliatelle with Mushrooms

Source: The Italian Gourmet
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  Serves 4
While it is especially common in Liguria, Piedmont and Emilia, where most of the porcini mushrooms are gathered, this recipe in fact is part of traditional Italian cuisine.
2 2/3 cups all-purpose flour
2 whole eggs plus 2 egg yolks, beaten together
1/2 cup olive oil
1 tablespoon butter
1 garlic clove, peeled and bruised
6 1/2 oz porcini mushrooms, thinly sliced
1 sprig flat-leafed parsley, chopped
Freshly ground pepper
Tagliatelle with Mushrooms Recipe at
Heap the flour on a pastry board and make a well in the center. Add the beaten eggs and yolks, 2 tablespoons of the olive oil and a pinch of salt. Work the mixture into a soft, smooth dough and roll out into a very thin sheet. Roll up the sheet and with a sharp knife cut into tagliatelle not more than 1/4 in in width. Lay the pasta out on the board sprinkled with flour to dry for 1 hour before cooking.

In a skillet combine the remaining oil, the butter and garlic. Cook until the garlic colors; discard the garlic. Add the porcini and cook until browned. Taste for salt.

Cook the tagliatelle in boiling, salted water until al dente; drain. Add to the skillet along with the parsley. Saute for 30 seconds. Season with pepper just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 744
Fat. Total: 37g
Fiber: 10g
Carbohydrates, Total: 75g
Sodium: 640mg
% Cal. from Fat: 45%
Cholesterol: 220mg
Protein: 26g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Kathryn, IN Reviewed: 02/05/2010
Tagliatelle w/Mushrooms - Sounds so Delicious
I wanted to try this until I saw the Nutrition Facts per serving. So high in everything...more than I need in a day. Is there a way to drastically cut back the calories, fat, cholesterol, etc. w/out cutting flavor? Thanks!
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