Creamy porcini mushroom tagliatelle without cream

Start with fresh egg pasta. In this recipe I use the planetary mixer. If you don’t have one, you can look here
how to prepare egg tagliatelle by hand

In the bowl of a planetary mixer fitted with the paddle attachment, place the flour and eggs and turn the mixer on at medium speed until the dough is smooth. Turn it off, then transfer the dough to a lightly floured pastry board and knead it until it becomes smooth, then give the dough a spherical shape. Let it rest for half an hour covered with an upturned bowl.

Now you can roll the pasta: cut a piece of about 100 g, flatten it, pass it in the flour and use the roller of the pasta rolling machine set to the widest thickness.

Gradually set a smaller thickness, making 2 or 3 passes each time you reduce the size; you can choose to obtain very thin sheets reaching the last notch of the pasta machine, or a little thicker ones reaching the penultimate notch.

If the pastry should tear or get holes during a passage, it means that it is too moist: fold it, pass it in the flour and then again between the rollers.

At this point, you will have obtained a resistant and thin sheet. Do the same thing with the rest of the dough.
Once you have rolled out all the sheets, you can pass each of them through the roller to cut the tagliatelle. Once obtained, dust them lightly with flour and arrange them in a nest on a clean, floured tea towel without overlapping them.

Clean the porcini mushrooms thoroughly, cutting or scraping away the soil from the base of the mushroom with a small knife.
If the mushrooms are not very dirty, brush them with a small brush with soft bristles, trying to remove all the dirt that is attached to them.

If they are, rinse them quickly under a jet of cold water. Never leave the mushrooms soaking in water, otherwise they will absorb it like a sponge, releasing it during cooking and ruining the result.

When you have cleaned all the porcini mushrooms, cut them into slices 3-4 mm thick. Put the extra virgin olive oil in a large pan together with the crushed garlic and let it brown; add the mushrooms and cook over medium heat for a maximum of 10 minutes, adding salt and pepper. Turn off the heat and add the finely chopped parsley.

Place a pan of salted water to boil; boil the tagliatelle, drain them al dente and add them to the porcini mushroom sauce, sautéing them and mixing everything together, adding a little cooking water to make everything creamier. Your tagliatelle with porcini mushrooms are ready to be enjoyed!