Tagliatelle Pasta Time

Gustoso Executive chef Eris Di Sannio and Sous chef Lorenzo Favero demonstrate the art of preparing homemade Tagliatelle pasta variety and whipping it together with a scrumptious mushroom sauce.

Tagliatelle with porcini (or any other kind) mushroom sauce

Ingredients for Tagliatelle (fresh made pasta) – 130gms

• 100gms white flour
• 2 eggs (only red)
• 1tbsp salt
• 10gms semolina flour

Method:

1. Pour the flour into a bowl and spread it out to accommodate the eggs, salt and semolina.
2. Knead all the ingredients to make a compact dough.
3. Let the dough sit for around 40 minutes covered in cling film. Now divide it into three balls.
4. Stretch out each ball with a wooden roll and flour, as needed, until each dough sheet becomes around 3mm thick.
5. Roll each sheet 3-4 times according to the length, and then cut it in vertical lines with a good knife.
6. Open the tagliatelle and let them dry on a table sprinkled with semolina.

Ingredients for the mushroom sauce (for approx. 150gms of tagliatelle)

• 2tbsp olive oil
• 1tbsp butter
• 1 piece garlic
• 150gms of (porcini) mushroom
• 100ml vegetable broth
• ½ cup of chopped parsley
• Black pepper
• Salt

Method:

1. In a medium pan, pour olive oil, butter and garlic and start cooking over low heat.
2. When the butter is melted and garlic has become golden, add the mushrooms and salt.
3. Let it cook for approximately 8 to 10 minutes, adding the vegetable broth* and stirring gently until the broth evaporates.
4. In another medium pan, bring to boil some water and then place the tagliatelle into it. Let is cook for around 4 minutes.
5. Drain the tagliatelle and pour them into the sauce pan; add pepper and parsley and stir for 1 minute over a very low heat.

Serve it!

* Vegetable broth: Bring to boil 500ml water and add 45gms vegetable stock in it. Allow the stock to melt. Your vegetable broth is ready.