Since a year I make my own pasta. I learned to make pasta from the blog of Stefan Boer and he taught me how to make it. He is a star in making Italian dishes. It is always a feast to eat when he has cooked. See his blog for a lot of recipes https://stefangourmet.com
Fresh tagliatelle ai funghi is not very difficult to make.
Ingredients (for 2 persons as main dish or 4 persons as starter)
- 300 grams Italian 00 flour
- 3 eggs
- 400 – 500 grams of fresh mixed mushrooms
- 1 onion
- 2 cloves of garlic
- cooking cream
- dried and / or fresh morels
- Fresh pepper / salt as you prefer
Making the dough
It is best to use a standmixer to make the dough. This is the easiest way and the fastest way.
Break the eggs in a bowl and mix the eggs with the paddle attachment of the mixer till the eggs are loose.
While the mixer is still on add the flour. I always sieve the flour before adding it to the eggs. Do not use all the flour at once. Stir the flour with the eggs. Keep adding flour till the dough is not sticky anymore. Probably not all the flour is needed.
Change the hook of the stand mixer from a paddle to a dough hook. Insert the dough hook in the dough and mix it about 8 minutes. In total the dough is mixed for about 10 minutes (including mixing with the paddle). The dough has to be elastic. If you place your thumb in the dough the dough has to bounce back slowly.
When the dough is ready, remove it out of the bowl and wrap it in foil and place in the refrigerator for at least 30 minutes.
Making the pasta
If you are using dried morels or other dried mushrooms: Soak the dried morels / mushrooms in lukewarm water for about 15 minutes.
Add a pasta maker to the standing mixer. The pasta maker will make the pasta dough thin. After making it thin we can make the tagliatelle by adding another piece of equipment to the standing mixer.
Dust the counter or a working surface with some flour.
Take the dough out of the refrigerator. Knead the dough a bit by the hand and remove a piece of the dough ball by the size of an egg. Knead it a bit in your hand and on the counter. Flatten the dough with some flour. Put the pasta maker on the widest opening (normally this is size 1); turn on the standing mixer (lowest speed) and insert the dough in the pasta maker. The dough will go through the pasta maker and becomes flat.
Fold the dough and insert it again in the pasta maker, use the same opening size (number 1). Repeat this 5-8 times till the dough is rectangular and ready to go through smaller openings in the pasta maker. Put some flour to the dough and adjust the size of the pasta maker to the next level and insert the dough to get thinner. Do not fold the dough anymore and keep adjusting the size of the pasta maker to a smaller opening. Repeat this till you reach the size you desire. For tagliatelle I use size 7 on my pasta maker (Kitchenaid). Flour the long dough and put it on the counter or working surface. Cover it with some foil.
Bring the pasta maker back to the widest size and repeat with the next piece of dough.
Cut the onion and garlic in small pieces and clean the mushrooms and cut them into slices.
Sauté the onion and garlic in a baking pan with some oil or butter or coconut oil till they are glazed. For this sauce I prefer butter.
Add the mushrooms to the fried onions / garlic and bake the mushrooms with the onions.
Add the dried morels and the water of the dried morels and add the cooking cream. Reduce the temperature. When the sauce starts to boil turn down the heat or let it boil for 1-2 minutes depending on your wish of the bite. Add some pepper / salt. I only use pepper, do not cook with lot of salt.
Cutting and cooking tagliatelle
Make sure the dough dried about 2-3 minutes. I start with covering the dough when making the sauce and when I add the cream I remove the foil so the dough dries a bit.
Insert water in a pan and let the water boil.
Swap the pasta maker for the tagliatelle cutter on your standing mixer. Turn on the standing mixer on the lowest speed. Insert the pasta dough into the tagliatelle cutter and the tagliatelle is made.
Cook the tagliatelle for 1-2 minutes in boiling water. Salt the water as you prefer. After 1-2 minutes drain the tagliatelle.
Add the tagliatelle on a plate and add the mushroom sauce over it and top it with parsley. Add shaved parmesan if you prefer.
As wine advice I recommend a white Burgundy or a Pinot Noir.