Name: Herb tagliatelle with mushrooms and olive oil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons shredded basil leaves or chopped oregano, to garnish; 5 large tomatoes, peeled, seeded and chopped; 3 French shallots, chopped; 1 tablespoon sherry or Marsala; 100 ml (3¼ fl oz) olive oil; 300 g (10 oz) plain flour; 1 teaspoon salt; 30 ml (1 fl oz) olive oil; 2 tablespoons finely chopped fresh herbs, such as tarragon, parsley or basil leaves; 20 g (¾ oz) unsalted butter; 3 eggs, lightly beaten; 400 g (12¾ oz) mushrooms (button or a mixture of button and wild mushrooms), sliced; Parmesan shavings, to serve; 30 g (1 oz) mixed fresh herbs, chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
45 min

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

This recipe calls for herb tagliatelle. However, if time is short, it could be made with fresh, plain or spinach tagliatelle bought from a delicatessen or good supermarket. Serve with a crisp green salad.

Ingredients

Herb Tagliatelle

300 g (10 oz) plain flour
1 teaspoon salt

Method

To make the pasta, follow the method in the Chef’s techniques, and add the chopped herbs with the eggs. Divide the dough into four before passing through the pasta machine. When the pasta has passed through the thinnest setting, pass the sheets through the 6 mm (¼ inch) cutters to make tagliatelle</