Add the olive oil and garlic to a large skillet. Sauté for 2 minutes until the garlic is golden, then add the frozen mushrooms and stir.

Add the parsley and 2 cups of water (about 475 ml). Cover and cook for 10 minutes. Remove 2 tablespoons of mushrooms with some of the cooking liquid and blend until smooth. Add 10 1/2 oz tagliatelle (about 300 grams; freeze the rest for later) and 2 more cups of water (about 475 ml). Cover and cook for 7 minutes, or until the pasta is cooked to your liking. Stir in the mushroom cream, mix well, and serve.

I usually prepare the tagliatelle the day before. Place the semolina flour on a work surface, make a well in the center, and add the 3 eggs. Mix with a fork, gradually adding warm water as needed.

Adjust the amount of water based on the dough's consistency. Knead until the dough is firm and not sticky. Shape into a ball, cover with plastic wrap, and let rest for 20 minutes.

After resting, cut off a piece of dough and roll it out with a pasta machine, first into sheets, then cut into tagliatelle.