Tagliatelle with porcini mushrooms
Tagliatelle with porcini mushrooms is a classic Italian dish, perfect for a Sunday lunch or a dinner with friends. This autumn dish is simple but full of flavour, thanks to the use of fresh noodles and porcini mushrooms.
Ingredients
For the fresh egg pasta
Running 00:200 grams
Eggs: 120 gr (about 4)
Reground semolina flour: q.s.
For the porcini mushroom sauce
Porcini mushrooms: 500 gr
Burro: 50 gr
Extra virgin olive oil: 3 tbsp
Garlic: 1 clove
Fresh parsley: to taste
Salt: to taste
Pepper: to taste
Preparation
Tip: Add the lemon juice while the eggs are boiling.
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