Mushroom Pasta: a creamy, tasty recipe for making a hearty main dish

This mushroom pasta is a classic dinner dish in the Italian traditional cuisine. A seasonal main dish, delicate but delicious, that is perfect for a Sunday lunch, a dinner with friends or a special occasion.

The irregularity and porosity of the homemade egg pasta will hold perfectly the aroma and the taste of the porcini mushrooms, which will be sautéed in a pan with a bit of oil, butter and garlic. Add a final touch of minced parsley and a pinch of pepper: this creamy, hearty meal will win over the whole family.

Porcini mushrooms are the ideal pairing to filled pastas, soups, risottos or even to a warm, crunchy slice of bread. What are you waiting for? This recipe will win everyone over.

Tips

Instead of tagliatelle you can also decide to use any other kind of fresh pasta you prefer, or you even durum wheat pasta. However, if you do so, keep in mind that for 4 people you should use around 300gr of this pasta.

For better results you should use free range, organic eggs to prepare your fresh, homemade egg pasta.

Alternatively, you can buy dried porcini mushrooms that can be stored all year round and quickly re-hydrated in lukewarm water for 10 minutes.

If you can pick mushrooms on your own, make sure you choose the harder ones, with a round, closed hat and a white lower part (if greenish, the mushrooms must be old).

How to store Mushroom Pasta

This dish is to be served and enjoyed as soon as ready – it is not ideal to store it. If necessary, you can divide the uncooked tagliatelle into individual portions, transfer on a tray dusted with flour, freeze for a couple of hours and then freeze in separate containers for future use.

How to make Mushroom Pasta

Put the flour in a mound on a large clean work surface. Make a well in the center and add the eggs.

Combine with a fork, then work the dough with your hands. Keep kneading the dough for around 15 minutes.

Once your dough is smooth and uniform, create a ball, put in a bowl, and wrap in cling film. Let cool at room temperature for 30 minutes. Don’t skip this step so the dough will not flake apart as you roll it out and it will keep its elasticity.

Clean the mushrooms: scrape the final part of the stem with a knife, eliminating the dirt residues, then dab with a kitchen towel. Cut off the root of the stem.

Separate the stem from the hat of the mushroom.

Slice the hat and stem thinly.

Melt the butter on a non-stick pan with oil and add the sliced mushroom. Add the garlic clove as well and let cook for 10 minutes.

Season with salt 13 and pepper and switch off the stove once ready. Put on the side for later use.

Feed the pasta through a pasta machine until the sheet is 2mm thick.

Sprinkle your work surface with semolina and flour, lay and fold the shorter edge of the sheet inwards.

Roll the sheet on itself.

You should obtain a cylinder.

Start slicing the cylinder with a sharp knife: the resulting strips should be 6-7 mm wide.

Unroll your tagliatelle.

Boil in salted water for 4 minutes, then drain and add to the pan containing the mushrooms. Add minced parsley and sauté for a minute.

Transfer on a serving plate and serve mushroom pasta. Enjoy!