How to make mushroom pasta called taglioline ai funghi | Pasta Grannies

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth maintains moisture and flavor without alcohol.

Crack 1 egg into a bowl and add 100 grams of zero zero flour for every egg, measuring by eye.

Knead the dough until smooth and cover it while it rests.

Fry half an onion in olive oil.

Add a halved garlic clove to the onion.

Add chopped mushrooms to the onions and sauté until softened.

Pour in a little white wine and add a mushroom stock cube.

Let the mixture simmer with a couple of ladlefuls of water.

Roll out the rested dough on a tablecloth until it's a plate size, then roll it up and smooth it out.

Cut the rolled dough into ribbons called taguline.

Add the tagliolini to boiling salted water and cook for a couple of minutes.

Drain the tagliolini and add them to the mushroom mixture.

Add a couple of tablespoons of unsalted butter and a small carton of porcini flavoured cream, mixing thoroughly.

Garnish the pasta with chopped flat leaf parsley and plenty of grated parmigiano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens