Fresh Tagliatelle with Wild Mushrooms and Pecorino

Name: Fresh Tagliatelle with Wild Mushrooms and Pecorino
Ingredients: 500 g ‘00’ flour (extra-strong flour used for pasta making); 500 g ‘00’ flour (extra-strong flour used for pasta making); 500 g ‘00’ flour (extra-strong flour used for pasta making); aged pecorino, to serve; 2 eggs; 6 egg yolks; 4 tsp olive oil; sea salt and freshly ground black pepper; 70 ml olive oil; 160 g butter; 200 ml cold water; 3 cloves garlic; 3 sprigs thyme; 1 bunch flat-leaf parsley; sea salt and freshly ground black pepper; 600 g fresh mixed wild mushrooms; 3 large shallots

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

Nothing comes close to the taste and texture of fresh, silky, homemade pasta. This dish includes a fantastic pasta dough recipe, which is great for lasagne or linguine, as well as the tagliatelle made here. The pasta freezes well once made, or it can be cooked and stored in the fridge for a day.

Ingredients

600 g fresh mixed wild mushrooms
3 large shallots
3 cloves

Pasta
Vegetarian

Method

Preparation

First make the pasta dough. Combine the eggs, egg yolks and olive oil in a bowl. Blend the flour for a minute in a food processor then, with the machine still running, slowly pour in the egg mix - the dough will come together quickly. As soon as it does, turn it out and shape it into a ball by hand. Wrap in clingfilm and leave to rest in the fridge for an hour before using