Mushroom Tagliatelle
- 275g pasta flour
- 4 medium eggs
- 400g Mushrooms
- 3 Cloves of garlic, unpeeled
- Handful of parsley
- 1 tsp. Thyme
- 1 tbsp. Olive oil
- 1 tbsp. Butter
- 50g Parmesan, grated
- Salt & pepper
Make a well with the flour on a flat surface and break in 3 of the eggs. Gradually incorporate with your fingers until it forms a dough, and knead until smooth. Rest in the fridge until ready to use.
Slice the mushrooms, leave the garlic in its skin, cover with chopped parsley, chopped thyme, salt, pepper and olive oil. Roast at 160° for 25-30 minutes.
Roll the pasta through a pasta maker until translucent, then cut into strips. Use semolina flour (or pasta flour) to stop it sticking.
Heat butter in a frying pan, squeeze out the roasted garlic, and add the roasted mushrooms. Meanwhile, boil pasta in salted water for around 3 minutes.
Add the yolk of the last egg to the mushrooms, stir, then strain the pasta and add as well.
Finally, add grated Parmesan, salt & pepper, and garnish with parsley.