Sometimes, simple is always better. Homemade tagliatelle made with delicious oyster mushrooms. Topped with fresh parsley and Parmesan cheese. A tip from us: freeze the leftover uncooked pasta in individual portions!
Ingredients
FOR THE PASTA (makes 400g)
- 300g ‘00’ flour
- 3 eggs + 1 egg yolk
FOR EVERYTHING ELSE
- 175g oyster mushrooms, cut in half
- 130g white mushrooms, sliced and stem removed
- 1 heaping tablespoon of butter
- 1 clove of garlic, grated
- handful of chopped parsley
- grated Parmesan cheese
Method
- Pour the flour into a large bowl or directly on a clean work surface. Create a well in the flour, then crack the eggs and egg yolk into the well. Use a fork to begin mixing the eggs, then slowly incorporate the flour. Keep doing this until a shaggy dough forms.
- Use your hands to knead the dough for about 8 – 10 minutes. Roll the pasta dough into a ball and cover with plastic wrap. Let it rest for at least 30 minutes.
- Cut the dough into quarters, keeping each piece covered until you are ready to use them. Working with one piece at a time, press down on the dough to flatten it. Run the dough through your pasta machine until you have a long somewhat transparent sheet of dough. In between each pass, be sure to lightly flour the dough with semolina flour.
- Trim the uneven edges of the dough, then fold both halves in so that they meet in the middle. Repeat this one more time so you have a layered sheet of dough. Use a sharp knife to cut into 1/4 inch wide strips (use a ruler if you want to be precise or you can just eyeball it like we did!).
- Unfurl the pasta with your fingers and lightly sprinkle with more semolina flour. Form into nests, then set aside.
- Melt the butter in a large saucepan, then add in the mushrooms. Cook for a few minutes before stirring in the grated garlic. Leave to cook until the mushrooms have softened, stirring occasionally. Season with salt and pepper.
- Weigh out 100g of the pasta and cook in boiling water (this will only take about 2 minutes since it’s homemade), then transfer it to the saucepan with mushrooms. Add a splash of the pasta water along with a generous amount of Parmesan cheese and the chopped parsley. Mix it all together until combined.
