Homemade Tagliatelle with Porcini Mushroom
Elevate your pasta nights with this *Homemade Tagliatelle with Porcini Mushroom*, a luxurious dish that combines the rustic charm of freshly made pasta with the earthy, umami richness of porcini mushrooms. From kneading velvety dough to crafting silky tagliatelle ribbons, this recipe celebrates the art of homemade pasta-making. The creamy porcini mushroom sauce, infused with garlic, parsley, and a touch of Parmesan, is perfectly balanced and enhanced by the mushrooms’ deep, woodsy flavor. Whether you're mastering pasta from scratch or savoring the rich, comforting sauce, this recipe delivers an unforgettable culinary experience. Serve it with a sprinkle of fresh parsley and extra Parmesan for a gourmet touch that captures the flavors of Italy in every bite. Perfect for dinner parties or an indulgent family meal!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 3 Large eggs
- 25 g Dried porcini mushrooms
- 30 g Unsalted butter
- 2 tbsp Olive oil
- 2 Garlic cloves
- 200 ml Heavy cream
- 2 tbsp Fresh parsley
- 50 g Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Water (for soaking mushrooms)
Instructions
On a clean work surface or in a large mixing bowl, pile the flour and form a well in the center. Crack the eggs into the well and gently beat them with a fork.
Gradually incorporate the flour into the eggs, mixing until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, soak the dried porcini mushrooms in 250 ml of warm water for 20 minutes. Once softened, drain the mushrooms, reserving the soaking liquid, and finely chop them.
In a large skillet, melt the butter with olive oil over medium heat. Add finely minced garlic and sauté until fragrant, about 1–2 minutes.
Add the chopped porcini mushrooms to the skillet and cook for 3–4 minutes. Stir in the reserved soaking liquid, straining out any grit, and simmer for another 5 minutes.
Lower the heat and stir in the heavy cream. Let the sauce simmer gently, thickening slightly, for about 5 minutes. Season with salt and black pepper. Stir in half of the grated Parmesan cheese and the parsley, reserving some parsley for garnish.
Roll out the pasta dough using a pasta machine or rolling pin until thin. Cut into tagliatelle strips and dust with a little flour to prevent sticking.
Bring a pot of salted water to a boil and cook the tagliatelle for 2–3 minutes, or until al dente. Reserve some pasta water before draining.
Toss the cooked tagliatelle with the porcini mushroom sauce, adding a splash of reserved pasta water if needed to thin the sauce.
Serve immediately, garnished with the remaining Parmesan cheese and parsley.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 1.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 720 mg | 55% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
