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Homemade Tagliatelle with Porcini Mushrooms

by /// October 6, 2021
Estimated reading time: 3 minutes



Autumn has arrived and today we celebrate the scent of it: Tagliatelle with Porcini Mushrooms!
I grew up having at home Porcini every autumn and spring, leaving in a small town near the National Park of the Casentinesi Forests, a beautiful place to be, surrounded by nature and wild animals.

I remember my mum, on Sundays, making Tagliatelle with Porcini (or other species of mushrooms) while I was watching her with curiosity as I always loved being in the kitchen.
But you know what? I never liked mushrooms when I was little! I can’t believe it! Nowadays it’s one of my favourite sauce! I wish I could go back in time!

The flavour of Porcini is absolutely unique, makes this dish simply delicious.
It is a simple recipe that definitely deserves to be tried at home. Let’s start!

  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi
  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi
  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi
  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi
  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi
  • Tagliatelle with Porcini mushrooms Ph. FedeCortezzi



4 medium-size eggs
380g flour 00 kind

Tagliatelle Ingredients Handmade Ph. FedeCortezzi

5-6 Fresh Porcini mushrooms (or frozen fresh, if you cannot find them)
2-3 cloves of garlic
1 cup of extra virgin olive oil
Salt to taste
Fresh parsley


Place 380g of the 00 flour into a large wooden board. Keep some extra flour ready to use if necessary.
Shape the flour into a volcano with a large hole in the center, then crack the eggs into the middle.
Using a fork, lightly beat the eggs, then mix in the flour a little at a time.
If the dough is still too moist consider adding a bit more flour.
Remember always adding the flour gradually for having a soft dough (if it’s too dry you will not be able to work the dough with the rolling pin later).
Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough.
Work the dough with the heel of your hand for 10–15 minutes (until the mixture is smooth, not sticky, and very elastic).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.
Dust a wooden board with 1 tbsp of flour.
Unwrap the dough and flatten it with a rolling pin.

Handmade Tagliatelle Ph. FedeCortezzi

Roll out the dough into a thin pasta sheet, 2 mm thick.
If you have a pasta machine, divide the dough into 4 before rolling it out.
To cut the pasta sheet into tagliatelle, roll the sheet up and cut into large 4-5cm strips.

Unravel the cut tagliatelle strips and twirl into little nests.
Dust the nests liberally with flour to stop them from sticking.
Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes; when they raise pasta is ready. Alternatively, freeze for up to 1 month: to freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or another suitable container.

Porcini Mushrooms Sauce

Clean the Porcini with a knife but never wash them (they will lose the wooden flavour of the wild forest) and cut them into pieces or sliced them if you prefer.
Meanwhile, put 2-3 cloves of garlic and a cup of olive oil in a frying pan and sautè them for 30 to 45 seconds.
Add the Porcini and sautè them for the other 3 to 5 minutes.

Porcini Mushrooms Ph. FedeCortezzi
Now the sauce is ready (salt to taste) to be mixed with Tagliatelle and stirred for few seconds till they are well integrated. Sprinkle fresh parsley on top and enjoy!

Tagliatelle with Porcini mushrooms Ph. FedeCortezzi


Fede’s Food Blog

Passionate for food & travel, I loved living in China for 12 years and exploring a different culture. I had the opportunity to discover new flavors and unknown ingredients in the cooking process and became inspired in my own recipes. Tradition though is still an important part of my life. Tradition is the origin of my passion, it’s where everything came from: looking at my Nonna cooking in a tiny kitchen in a little village in Italy’s Emilia-Romagna Region is where my love of food was born.
Communication is another important asset of my philosophy: I love photography. I believe images have strong communication power in creating emotions. That’s why recipes will always be introduced by photos of my creations. Looking at pictures of my dishes will be a travel in time and space, entering the kitchen and enjoying the taste of authentic Italian creations.

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