Mushrooms Tagliatelle

• 100 grams wild mushrooms
• 100 grams Porcini
• 400 grams tipo '00'flour
• 4 large free-range eggs
• Pinch of salt
• 1 cloves of garlic
• parsley to taste
• pinch of pepper
• olive oil

1. Clean mushrooms removing gently the soil with a knife (do not wash them under water because these are like sponges and you will lost the flavor)
2. For sauce: Put chopped mushrooms in a large pan and stir with olive oil, a clove of garlic, pepper and a pinch of salt for about 10 mins and then add parsley to taste.
3. For pasta: Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.
4. Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.
5. Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.
6. Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.
7. Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.
8. Boil for about 5 mins to have firm to taste

wild mushrooms, porcini, tipo, freerange eggs, salt, garlic, parsley, pepper, olive oil

Taken from www.yummly.com/recipe/Mushrooms-Tagliatelle-1904358 (may not work)