Homemade Tagliatelle with Creamy Mushrooms | Taste of Italy

Start by preparing the pasta. Sift the flour onto the work surface, make a well in the center, and add the eggs. Using a fork, lightly beat the eggs and gradually start incorporating them into the flour until a sticky dough forms. Then knead with your hands for about 8-10 minutes until you get a firm, elastic, slightly compact, and non-sticky dough. If the dough is too dry, add a tablespoon of lukewarm water.

Wrap the dough tightly in cling film and let it rest in the refrigerator for 30 minutes. Divide it into two equal pieces and, on a lightly floured work surface, roll out each piece into as thin a sheet as possible (at most 30 cm long). Dust the sheet with a little flour, loosely roll it inward, and cut the roll into wide strips to create the tagliatelle ribbons.

Fill a large pot with water, add salt, and bring it to a boil. Clean the wild mushrooms and cut them into bite-sized pieces, and thinly slice the garlic. Heat a large skillet with butter; when it is nice and hot, add the mushrooms in batches and brown them over high heat, stirring so they cook evenly.