Mound the flour on your work surface and make a well in the center. Crack the eggs into the well and gradually incorporate them into the flour. Knead until you have a smooth, even dough. Cover with plastic wrap and let rest for 30 minutes.

Divide the dough into four pieces. Roll each piece out with a pasta machine until you have fairly thin sheets. Cut into fettuccine using the pasta cutter and arrange the nests on a baking sheet lined with parchment paper, dusting with flour to prevent sticking.

Meanwhile, soak the dried porcini mushrooms in the vegetable broth in a bowl. In a skillet, sauté the garlic in extra-virgin olive oil, then add the fresh white mushrooms, cleaned and sliced. Deglaze with white wine and cook over medium heat. Add the rehydrated porcini mushrooms, season with salt, and finish with chopped parsley. Cook until done, then let cool slightly.

Blend half of the mushrooms with an immersion blender until smooth and creamy.

Cook the fettuccine in plenty of salted boiling water. Drain when al dente and toss in the skillet with the mushrooms, adding a little pasta cooking water if needed. Turn off the heat, add the mushroom cream, mix well, and serve. If you like, top with grated Parmesan cheese.