Tagliatelle Pasta with Creamy Wild Mushroom

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 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.