Pasticcio di tagliatelle alla boscaiola

Name: Pasticcio di tagliatelle alla boscaiola (Baked tagliatelle with mushrooms and eggs)
Yield: Serves 6
Cuisine: Italy
Ingredients: homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; homemade pasta made with 400 g/14 oz Italian 00 flour, 2 eggs, about 125 ml/4 fl oz/½ cup water and 1 tsp salt, or 400 g/14 oz dried egg tagliatelle; 2 or 3 slices white bread, crusts removed; 125 ml/4 fl oz/½ cup whole milk; 4 tbsp olive oil; 30 g/1 oz dried porcini; 2 whole garlic cloves; 350 g/12 oz chestnut (cremini) mushrooms, chopped; salt and freshly ground black pepper; 3 eggs; 75 g/2¾ oz/5 tbsp unsalted butter, plus extra for the dish; salt and freshly ground black pepper; 100 g/3½ oz Bel Paese cheese, finely sliced; 100 g/3½ oz Gruyère cheese, finely sliced; 125 ml/4 fl oz/½ cup double (heavy) cream; 50 g/1¾ oz Parmesan cheese, grated

Baked tagliatelle with mushrooms and eggs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

The tagliatelle for this pasticcio are made with a less rich dough than usual, some of the eggs being replaced with water. If you prefer, make the usual dough or use dried egg tagliatelle.

Ingredients

homemade pasta made with 400 g/14 oz Italian 00 flour, 2

Europe
Italy
Dinner
Main course
Vegetarian
Mediterranean
Pasta

Method

If you are making the pasta at home, follow the instructions for tagliatelle here, adding the water to the eggs before mixing in the flour. It is difficult to give the exact amount of water, but the dough should be elastic, smooth and compact, like that made with eggs, although it should not be rolled out as thin. Leave the rolled-out dough to dry.

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