Ingredients

• For the Tagliatelle:
• 400 gms - flour
• 4 eggs
• 2.5 tsp - olive oil
• salt to taste
• For Mushroom Sauce:
• 1 tbsp - onion, finely sliced
• 1 clove garlic, finely chopped
• 1 tsp - flat-leaf parsley, chopped
• 25 gms - champignons or cepes mushrooms, sliced
• 200 ml - fresh cream
• 20 gms - parmesan cheese, grated
• 2.5 tbsp - olive oil
• Salt to taste

How to Make Tagliatelle Pasta with Creamy Wild Mushroom

• To make the tagliatelle:
• Put the flour into a large ceramic bowl and make a well in the centre.
• Break the eggs into the well, add the oil and salt.
• Using a fork, whisk the egg and oil together, incorporating a little flour as you do so.
• Gradually include all the flour.
• Knead the mixture until it forms a smooth dough.
• Allow the dough to rest for a few minutes, then cover with a wet cloth.
• Divide the dough into 4 pieces.
• Lightly flour a flat surface and flatten the dough.
• Cut dough into long, thin strips (tagliatelle) and cook in boiling, salted water.
• Home-made tagliatelle can be replaced with any dry, store-bought tagliatelle.
• To make mushroom sauce:
• Saute onion and garlic in olive oil.
• Add mushrooms and cook for a few mins. Add cream and heat through.
• Mix parmesan cheese and parsley into sauce.
• Add salt if necessary.
• Mix mushroom sauce with tagliatelle and serve.