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.
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.
© 1993 Ann and Franco Taruschio. All rights reserved.