Tagliatelle ai Funghi Porcini: A Classic Italian Delight
Category: First Course (Primi Piatti)
Servings: 4
A comforting and indulgent Italian dish, Tagliatelle ai Funghi Porcini combines the richness of homemade egg pasta with the earthy, aromatic flavor of porcini mushrooms. Perfect for a cozy dinner, this recipe brings the beauty of fresh pasta and seasonal mushrooms to your table. Follow the detailed steps below to craft this dish from scratch, ensuring a delightful culinary experience that will leave your guests craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour (00 type) | 200g |
| Eggs | 120g (approximately 2 medium eggs) |
| Semolina Flour (for dusting) | q.b. (as needed) |
| Fresh Porcini Mushrooms | 500g |
| Butter | 50g |
| Extra Virgin Olive Oil | 35g |
| Fine Salt | q.b. (to taste) |
| Garlic | 1 clove |
| Fresh Parsley | 1 bunch |
| Black Pepper | q.b. (to taste) |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 62g |
| Protein | 13g |
| Fat | 23g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sodium | 400mg |
Instructions
1. Preparing the Fresh Pasta
The foundation of this dish is the delicate homemade tagliatelle. Start by preparing the fresh pasta dough.
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Form the Dough: On a clean surface or in a large mixing bowl, pile the 00 flour into a mound. Create a well in the center, and crack the eggs into it. Using a fork, gently whisk the eggs in the center, slowly incorporating the surrounding flour. As the dough starts to form, use your hands to mix and knead. Be mindful of the texture—you want the dough to be firm and elastic, not too sticky or dry. If necessary, add a little more flour or water to adjust the consistency.
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Knead the Dough: Once the dough has come together, continue kneading it for about 10 minutes. Use the heel of your hand to push the dough away from you, folding it back over itself, then turning it slightly. The goal is a smooth and firm dough. Once finished, shape it into a ball.
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Rest the Dough: Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes. This resting period helps the gluten relax, making the dough easier to roll out.
2. Cleaning and Preparing the Porcini Mushrooms
While the dough rests, focus on the porcini mushrooms, which are the stars of this dish.
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Clean the Mushrooms: If the mushrooms are very dirty, wipe them gently with a damp cloth. Avoid rinsing them under running water as mushrooms are porous and will absorb water, losing flavor and texture. If necessary, rinse briefly and dry them carefully with a cloth.
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Slice the Mushrooms: Once cleaned, slice the porcini mushrooms into thin slices, ensuring they cook evenly.
3. Cooking the Mushrooms
The mushrooms are sautéed to bring out their rich, umami flavor.
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Heat the Pan: In a large, wide pan, melt the butter over low heat. Once the butter has melted, add the olive oil and let it warm up. This combination ensures a balanced richness, without the olive oil overpowering the delicate butter flavor.
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Sauté the Mushrooms: Add the sliced porcini mushrooms to the pan. Stir occasionally, allowing them to cook gently for about 10-12 minutes. Season with salt and pepper to taste. You can also add a clove of garlic (whole or chopped, based on your preference). Cooking the garlic with the mushrooms infuses the sauce with additional aroma.
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Finish Cooking: Once the mushrooms have softened and released their juices, remove the garlic if you used a whole clove. Keep the mushrooms warm on low heat while you prepare the pasta.
4. Rolling and Cutting the Pasta
Now, return to the rested dough to transform it into beautiful tagliatelle.
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Divide and Roll the Dough: Cut the dough into 4 portions. Begin by rolling out one piece, starting from the thickest setting on your pasta machine. Gradually reduce the thickness setting, passing the dough through the machine until it is thin but not translucent. If necessary, sprinkle the dough with semolina flour to prevent sticking.
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Cut the Pasta: Once the pasta has reached the desired thickness, fold it lightly and cut into strips of about 6.5-7mm wide to form your tagliatelle. Gently unravel the pasta and form nests, arranging them on a floured surface to prevent sticking.
5. Cooking the Tagliatelle
The fresh pasta cooks very quickly, so be sure to have everything ready.
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Boil the Water: Bring a large pot of salted water to a boil. Once boiling, carefully add the freshly made tagliatelle and cook for about 3-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it.
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Drain the Pasta: Reserve a small cup of pasta water and then drain the tagliatelle. If needed, you can add a little of this reserved water to the mushroom sauce to help combine everything.
6. Combining Pasta and Mushrooms
Now, bring together the freshly made pasta and the porcini mushroom sauce for the final touch.
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Toss the Pasta with the Mushrooms: Add the cooked tagliatelle directly into the pan with the porcini mushrooms. Gently toss to coat the pasta with the buttery mushroom sauce. If the pasta seems a bit dry, add a spoonful of the reserved pasta water to loosen the sauce.
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Garnish: Finely chop a handful of fresh parsley and sprinkle it over the pasta for added freshness and color. Adjust the seasoning with extra salt and pepper to taste.
7. Serving the Tagliatelle ai Funghi Porcini
Serve the dish immediately while the pasta is warm and the sauce is still creamy. This dish is best enjoyed fresh, with a glass of your favorite white wine or a light red.
Tips for Success
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Fresh vs. Dried Mushrooms: If fresh porcini mushrooms aren’t available, you can substitute them with dried porcini. Just remember to rehydrate the dried mushrooms in warm water before using them.
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Make Ahead: You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. If you’re short on time, you can also use store-bought pasta, though homemade will provide the best flavor and texture.
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Optional Additions: For extra richness, add a sprinkle of Parmesan cheese or a drizzle of truffle oil to the finished dish. These additions will elevate the dish even further.
Conclusion
Tagliatelle ai Funghi Porcini is a true Italian classic that highlights the delicate flavors of fresh pasta and earthy mushrooms. Whether you’re preparing it for a special occasion or simply craving a comforting meal, this dish never fails to impress. The combination of buttery mushrooms, aromatic garlic, and freshly made pasta is sure to transport you to the heart of Italy with every bite. Enjoy this recipe and share it with loved ones for a truly unforgettable dining experience.
