Porcini Mushroom Tagliatelle

  1. Soak the porcini mushrooms in hot water.
  2. Boiling is ok but slightly cooler is better.
  3. Mix together the pasta ingredients in a bowl with your hand until a dough is formed.
  4. Knead for a few minutes until approaching smooth.
  5. Better to be quick and not knead enough than to let dough dry out.
  6. Wrap dough in clingfilm and set aside for at least 15 mins.
  7. 30 is better.
  8. Place a large pan of salted water on the heat to boil for the pasta
  9. Heat a griddle or tepan to medium/low heat
  10. Slice the fresh mushrooms and place on the griddle to slowly dry and colour.
  11. No oil.
  12. Roll out and cut the pasta to the desired shape.
  13. Tagliatelle recommended
  14. Add the olive oil to a large frying pan, ideally high sided
  15. Fry the bacon over a medium/high heat until crisp and bacon fat is released
  16. Slice the garlic and add to the pan with the thyme
  17. Add the porcini mushrooms- chop them first if they are not already small
  18. Add the griddled mushrolms
  19. Add most of the porcini soaking water (don't add all as the last bit may be gritty)
  20. Allow the water to come to a simmer
  21. Blitz the tomatoes in a blender and add to the pan
  22. Bring the sauce to the boil, reduce heat to medium and add the cream to the centre.
  23. Do not stir.
  24. See pic
  25. When the cream in the centre is bubbling, the sauce is cooked and can be stirred
  26. Cook the pasta for 2 mins or until floating on the surface.
  27. Add to the sauce and toss together and serve

porcini mushrooms, black pepper, salt, cream, tomatoes, mushrooms, clove garlic, thyme, olive oil, water, bacon, flour, semolina, eggs, egg yolks

Taken from cookpad.com/us/recipes/361138-porcini-mushroom-tagliatelle (may not work)

Another recipe

Switch theme