Handmade Tagliatelle with Wild Mushrooms

Method

1. 01

   Pile 400 g flour on a clean board with a pinch of salt and make a wide well in the center.

   Watch the technique for this step →
2. 02

   Crack 4 eggs into the well and beat them with a fork, pulling in flour from the inside wall a little at a time.

   Watch the technique for this step →
3. 03

   When it looks shaggy, pull it together with a bench scraper. Knead for 8 to 10 minutes, until smooth and springy.

   Watch the technique for this step →
4. 04

   Wrap the dough and let it rest for 30 minutes at room temperature. This lets the gluten relax so it rolls out without fighting back.

5. 05

   Cut the dough into 4 pieces. Keep 3 covered while you work.

6. 06

   Flatten one piece and roll it through the pasta machine on the widest setting, fold in thirds, and roll again. Repeat twice.

   Watch the technique for this step →
7. 07

   Roll it through thinner and thinner settings. Stop when the sheet is about 1 mm thick and you can just see your hand through it.

   Watch the technique for this step →
8. 08

   Dust the sheet with semolina and cut into 7 mm wide ribbons by machine or by knife. Toss into loose nests. Repeat with the rest of the dough.

   Watch the technique for this step →
9. 09

   Bring 4 l water to a boil and add 30 g kosher salt.

10. 10

    While the water heats, warm 30 ml olive oil and 15 g butter in a large skillet. Use medium-high heat.

11. 11

    Add 450 g mushrooms in a single layer and leave them alone for 3 to 4 minutes until browned underneath. Stir and cook 3 minutes more. Season with salt.

12. 12

    Lower the heat to medium, add the remaining 30 g butter, 2 shallots, 3 garlic cloves and 2 tsp thyme. Cook 2 minutes until soft and fragrant.

13. 13

    Pour in 60 ml white wine and let it bubble until almost gone, about 1 minute. Add 120 ml cream and keep it at a gentle simmer.

14. 14

    Drop the tagliatelle into the boiling water. Cook 2 to 3 minutes, until tender but with a slight bite.

15. 15

    Scoop out 240 ml of pasta water, then move the pasta straight into the skillet with tongs.

16. 16

    Add 50 g Parmigiano and a splash of pasta water. Toss hard over medium heat for 1 minute until the sauce turns glossy and clings. Add more pasta water if it tightens.

17. 17

    Season with pepper, finish with 2 tbsp parsley, and serve right away with extra Parmigiano.