Porcini Mushroom Tagliatelle

Name: Porcini Mushroom Tagliatelle
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 20 grams dried porcini mushrooms; pinch black pepper; pinch salt; 40 ml double cream; 1 can chopped tomatoes; 100 grams mushrooms; 1 clove garlic; 2 tsp thyme; 2 tbsp olive oil; 200 ml hot water; 3 slice smoked streaky bacon; 100 grams 00 pasta flour; 60 grams semolina; 1 eggs; 2 egg yolks

Martin @cook_3599692

Croydon, United Kingdom

Porcini Mushroom Tagliatelle

Martin @cook_3599692

Croydon, United Kingdom

Saved

Ingredients

45 mins

3 servings

Sauce
20 gramsdried porcini mushrooms
pinchblack pepper
pinchsalt
40 mldouble cream
1 canchopped tomatoes
100 gramsmushrooms
1 clovegarlic
2 tspthyme
2 tbspolive oil
200 mlhot water
3 slicesmoked streaky bacon
Tagliatelle
100 grams00 pasta flour
60 gramssemolina
1eggs
2egg yolks

Saved

Steps

45 mins

1

Soak the porcini mushrooms in hot water. Boiling is ok but slightly cooler is better.
2

Mix together the pasta ingredients in a bowl with your hand until a dough is formed.
3

Knead for a few minutes until approaching smooth. Better to be quick and not knead enough than to let dough dry out.
4

Wrap dough in clingfilm and set aside for at least 15 mins. 30 is better.
5

Place a large pan of salted water on the heat to boil for the pasta
6

Heat a griddle or tepan to medium/low heat
7

Slice the fresh mushrooms and place on the griddle to slowly dry and colour. No oil.
8

Roll out and cut the pasta to the desired shape. Tagliatelle recommended
9

Add the olive oil to a large frying pan, ideally high sided
10

Fry the bacon over a medium/high heat until crisp and bacon fat is released
11

Slice the garlic and add to the pan with the thyme
12

Add the porcini mushrooms- chop them first if they are not already small
13

Add the griddled mushrolms
14

Add most of the porcini soaking water (don't add all as the last bit may be gritty)
15

Allow the water to come to a simmer
16

Blitz the tomatoes in a blender and add to the pan
17

Bring the sauce to the boil, reduce heat to medium and add the cream to the centre. Do not stir. See pic
18

When the cream in the centre is bubbling, the sauce is cooked and can be stirred
19

Cook the pasta for 2 mins or until floating on the surface. Add to the sauce and toss together and serve