Buckwheat Tagliatelle with Wild Mushroom Sauce

Pizzoccheri con Salsa di Funghi Salvatici



  • 200 g/7 oz buckwheat flour
  • 75 g/3 oz strong white flour
  • 3 eggs
  • pinch of salt


  • 3 cloves garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon flatleaf parsley, finely chopped
  • 450 g/1 lb mixed wild mushrooms, sliced
  • 3 tablespoons fresh tomato purée
  • salt and freshly ground black pepper
  • freshly grated Parmesan cheese


First make the pizzoccheri

Mix the flours together, add the salt. Make a well in the centre of the flour. Break the eggs into the well and make a dough. Knead till firm. Gut the dough on the tagliatelle cutter of a pasta machine.

To make the sauce

Fry the chopped garlic in the olive oil until slightly golden. Add the parsley and mushrooms and fry briskly. Lower the heat, add the tomato purée and season to taste. Cook for 5 minutes.

Cook the pasta in plenty of salted boiling water until al dente. Serve the tagliatelle with the wild mushroom sauce on top, sprinkled with fresh Parmesan.