Name: Tagliatelle with mushrooms and truffles
Prep time: 60 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 5 eggs; 4 cups flour; 1 clove garlic; 8 oz mushrooms; 1 sprig rosemary; 1 sprig thyme; 1 glass white wine; 4 tablespoons extra-virgin olive oil; salt; pepper; 4 tablespoons truffles (cream)

Today I offer you tagliatelle with mushrooms and truffles, in a mouth-watering dish. Rich in flavor and taste, it is ideal to bring to the table on special occasions. You will impress your guests. It is also a pasta dish that is very easy to prepare and requires very few ingredients.

DifficultyMedium
CostExpensive
Preparation time1 Hour
Cooking time20 Minutes
Serving4
Cooking methodStove
CuisineItalian
SeasonalityAutumn, Winter

Ingredients

For egg pasta

5 eggs

4 cups flour

For mushrooms sauce

1 clove garlic

8 oz mushrooms

1 sprig rosemary

1 sprig thyme

1 glass white wine

4 tablespoons extra-virgin olive oil

salt

pepper

4 tablespoons truffles (cream)

Tools

1 Pasta Machine

1 Pastry board

1 Knife

1 Pot

1 Saucepan

Steps

For egg pasta

Fountain flour on a pastry board, possibly in wood. Shell the eggs in the center of the flour. Lightly beat the eggs with a fork then slowly begin to mix the flour as well. Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs. Then work the dough well until the mixture is smooth and homogeneous. Form the dough and let it rest for half an hour covered with plastic wrap.

Take the dough back and roll it out on a well-floured work surface by sliding the rolling pin in all directions. Roll out the dough into a thin sheet and roll it out starting from the edge facing downwards without pressing. Or roll out the dough with the appropriate machine. Form long strips of dough. With a long, sharp knife, cut the pasta into 0.39 inch (1 cm) wide strips

For tagliatelle with mushrooms and truffles

Clean the mushrooms well, removing any earth, cut them thinly with a knife. In a pan, heat the oil with the garlic and a sprig of rosemary and one of thyme. Add the mushrooms and cook over high heat for 5 minutes without touching them. Season with salt and pepper, mix. Continue cooking for another 5 minutes and pour in the white wine. In the meantime, cook the pasta in plenty of salted water. When the alcohol has evaporated, add the truffle cream and a ladle of cooking water. Drain the pasta directly into the sauce and season. Serve with fresh thyme.