Make the fresh pasta: Place the flour in a mound on your work surface and make a well in the center. Add the eggs and a pinch of salt. Mix and knead until you have a smooth dough. Let it rest for at least 30 minutes—this helps make the dough more elastic and easier to roll out thin.

After resting, use a rolling pin or pasta machine to roll out the dough into sheets. Cut into tagliolini noodles, dust with flour, and set aside.

In a small saucepan, melt the Taleggio cheese with the heavy cream. Once melted, remove from heat and set aside. Meanwhile, bring a large pot of salted water to a boil. When boiling, add the tagliolini.

For the sauce: In a large skillet, heat a generous drizzle of olive oil with some minced garlic. Add the chopped porcini mushrooms and cook briefly, then deglaze with white wine.

Cook for about 5–6 minutes. Drain the pasta directly into the mushroom mixture, add the Taleggio cream, season with salt, and toss everything together. Finish with plenty of grated cheese and a little pepper.