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Tagliatelle with Mushrooms

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Source: The Italian Gourmet

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  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.

RECIPE INGREDIENTS

2 2/3 cups all-purpose flour

2 whole eggs plus 2 egg yolks, beaten together

1/2 cup olive oil

salt

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

DIRECTIONS

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

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