Serves 4 People
- 400 grams of flour 00
- 4 eggs
- 600/700 grams of fresh porcini mushrooms
- Olive Oil
- a clove of garlic
Sift the flour giving it the shape of a volcano, break the 4 eggs and put in it, adding half a teaspoon of salt. Mix the eggs with the flour, starting from the inside, until it reaches the edges.
Given a smooth paste, wrap with plastic wrap and let rest for about 1 hour.
To make the noodles, use slices of the ball of dough that has properly rested. Each slice to be applied with a rolling pin into a sheet thickness of about half a centimeter. With a sharp knife or with a wheel for the dough, coarse cut strips of a width of about 2.5 cm. Sprinkle with flour and you will ready your noodles.
Meanwhile, you will cut into pieces your fresh porcini mushrooms, cleaned well. In a pan with plenty of oil, you fry a clove of garlic and blasted the mushrooms for 7-8 minutes. Once you add the cooked pasta, sprinkle with parsley.
BOARD OF MAMMA GABRIELLA
For a more refined and creamy dish, take part of the cooked mushrooms and wipe them with a emulsifying immersion, thus obtaining a thick and tasty sauce to add to your noodles.ere ai vostri tagliolini.