Creamy Mushroom Tagliatelle

Indulge in the rich and savoury flavours of this tender pasta coated in a luscious sauce bursting with the earthy aroma of perfectly sautéed mushrooms, complemented by a velvety cream. This comforting dish is ideal for a sophisticated yet simple meal that will delight mushroom lovers and pasta enthusiasts alike.

Serves

4

Preparation Time

20 minutes

Resting Time

30 minutes

Cooking Time

15 minutes

INGREDIENTS

For the dough:

400g Italian type 00 flour
4 large eggs (about 200g)
A pinch of salt
1 tbsp olive oil (optional)

For the sauce:

300g mixed mushrooms (button, oyster, shiitake, or your choice), cleaned and sliced
2 tbsp olive oil or butter
2 cloves of garlic, minced
150 ml double cream
50g Parmesan cheese, grated
Salt and freshly ground black pepper
Fresh parsley, chopped (optional, for garnish)

METHOD

Heap the flour on a clean surface or in a large bowl and make a well in the centre. Crack the eggs into the well, add a pinch of salt and olive oil if using. Gradually incorporate the flour into the eggs with a fork or your fingers until a dough forms. Knead with your hands for about 8–10 minutes until smooth and elastic. Wrap in cling film and let it rest at room temperature for 30 minutes.

In the meantime, bring water to a boil and prepare the sauce. Heat the olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5–7 minutes until tender and golden. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the double cream, stir, and let it simmer gently for 2–3 minutes until slightly thickened.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, add a little pasta water.

Divide the dough into smaller portions and use a pasta machine or rolling pin to roll it to about 1–2 mm thickness. Lightly flour the sheet and cut into strips about 1–2 cm wide.

Cook the fresh pasta in boiling water for 2–3 minutes until al dente. Drain and toss it into the sauce to coat evenly. Garnish with chopped parsley if desired and serve immediately.