Wholemeal/Whole-wheat Fettuccine with Mushroom, Taleggio & Thyme

Name: Wholemeal/Whole-wheat Fettuccine with Mushroom, Taleggio & Thyme (Fettuccine integrali ai funghi, taleggio e timo)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 250 g/9 oz/2 cups wholemeal/whole-wheat flour; 150 g/5¼ oz/1¼ cups 00 flour; 4 eggs; 50 g/1¾ oz/3½ tbsp salted butter; 300 g/10½ oz/4 cups porcini mushrooms, sliced, or 60 g/2 oz/scant 1 cup dried porcini, soaked in warm water and drained, then chopped roughly; 300 g/10½ oz/4 cups porcini mushrooms, sliced, or 60 g/2 oz/scant 1 cup dried porcini, soaked in warm water and drained, then chopped roughly; 2-3 fresh thyme sprigs, leaves picked, or 1 tsp dried thyme; 2-3 fresh thyme sprigs, leaves picked, or 1 tsp dried thyme; 100 ml/3½ fl oz/scant ½ cup double cream/heavy cream; 100 ml/3½ fl oz/scant ½ cup double cream/heavy cream; 150 g/5¼ oz/½ cup Taleggio cheese, chopped (including the rind); Salt and pepper, to taste; Salt and pepper, to taste; Fresh sprigs of thyme, chopped, to garnish; Fresh sprigs of thyme, chopped, to garnish; Finely grated Parmigiano Reggiano, to serve (optional)

Fettuccine integrali ai funghi, taleggio e timo

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

This earthy dish brings together the rich flavours of mushrooms with the grounding essence of wholemeal/whole-wheat pasta, connecting us to the earth and the nourishment it offers. Making this dough always brings me back to moments when the world felt too loud and the act of kneading was the only thing that made sense. Rolling and cutting pasta by hand becomes a calming ritual, one that pulls me into the present. I love the ruggedness of wholemeal/whole-wheat flour in that it mirrors life’s

Ingredients

Europe
Italy
Pasta
Vegetarian
Autumn
Sicily

Ingredients

Method