Ingredient: Tipico IT's semolina flour for sprinkling

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Tagliatelle with porcini mushrooms

First courses

Tagliatelle with porcini mushrooms

Author: Guido Boschetti



Total time:

50 min


1 Portions


200 g of Tipico IT’s 00 Flour
3 Eggs
Tipico IT's semolina flour for sprinkling
500 g of Porcini mushrooms
35 g of Tipico IT’s Extra virgin olive oil
1 Clove of garlic
Black pepper
50 g of Butter
Fine salt



To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.


Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.


In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.


In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.


Then chop the parsley very finely and keep it aside.


Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.


When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.


Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.


Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.


Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.


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