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, divided
- 1 tablespoon butter
- 1 garlic clove, peeled and bruised
- 6 1/2 ounces porcini mushrooms, thinly sliced
- 1 sprig flat-leafed parsley, chopped
- Freshly ground pepper
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 inch in width. Lay the pasta out on a 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.
nutrition information per serving
744 calories; 37g total fat; 220mg cholesterol; 640mg sodium; 75g carbohydrates; 10g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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