tagAlt.Tagliatelle with Dried Porcini Mushrooms and Parmesan Cream Sauce

Fresh Tagliatelle with Creamy Porcini and Parmigiano Reggiano Sauce

Silky tagliatelle coated in a decadent Parmesan cream and crowned with tender porcini mushrooms—a dish worthy of the finest trattoria.
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    • ( Scored 5 on 1 reviews )

Gina Standefer:

Another great pasta recipe that I had a lot of fun making and, especially, eating! This sauce is great with most pasta, and we really can't get enough

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tagAlt.Tagliatelle with Dried Porcini Mushrooms and Parmesan Cream Sauce

If you’re passionate about mushroom-forward Italian cuisine, porcini mushrooms are the pinnacle of earthy flavor. Though fresh porcini are a seasonal treat typically appearing in markets from June onward, high-quality dried porcini are available year-round, making this luxurious pasta attainable anytime.

What better partner for their deep, umami notes than ribbons of homemade tagliatelle? Rich egg pasta, rolled and cut by hand, absorbs the creamy Parmesan sauce, creating an irresistible marriage of texture and taste—a dish that truly celebrates the robust essence of Italian dried porcini mushrooms.

Wondering what to do with those prized dried porcini? This recipe will guide you to an exquisite result, perfect for impressing at dinner or treating yourself to a taste of Italy at home.

For convenience and the best texture, let your fresh pasta dough come to room temperature before rolling and shaping. If you’re inspired to explore other varieties of fresh Italian pasta, there’s a whole world of artisanal shapes and recipes waiting for you among Italy’s culinary traditions.

Hungry for more Italian flavor? Subscribe to receive handpicked recipes, wine recommendations, and insider cooking tips—your passport to living la dolce vita, one delicious email at a time!

Ingredients

for 4 servings

Homemade Tagliatelle Dough

  • All-purpose flour 200 grams
  • Semola flour 100 grams
  • Egg 3
  • Salt pinch

Tagliatelle with Mushrooms and Parmesan Sauce Ingredients

  • Dried Porcini Mushrooms 120 grams
  • Garlic Cloves 1
  • White wine 120 grams
  • Parmesan cheese (Grated) 100 grams
  • Milk 100 grams
  • Extra-virgin olive oil 80 grams
  • Parsley (Stem) 1
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Prepare the Fresh Tagliatelle Dough

Begin by combining semola flour and eggs in a mixing bowl. Knead until a smooth, supple dough forms that holds its shape when pressed into a ball.

Transfer the dough to a lightly floured work surface and continue kneading with the heel of your hand. Work until the dough is elastic, uniform, and soft. Shape it into a ball, cover tightly with plastic wrap, and let it rest at room temperature for a minimum of 15 minutes to relax the gluten.

After resting, unwrap the dough and shape it into a rectangle about as wide as your pasta machine. Begin rolling the dough through the machine, dusting both the machine and dough with semola as needed to prevent sticking. Gradually adjust the machine to thinner settings with each pass, aiming for a delicate, yet sturdy sheet.

Once you reach your desired thickness, cut the dough into manageable portions. Fit your pasta machine with a tagliatelle cutter and feed each piece through to slice into even noodles. Twist the tagliatelle into gentle nests and arrange them on a semola-dusted wooden board to rest.

Step

2

Of 3

Craft the Porcini-Parmesan Sauce

Soak the dried porcini mushrooms in 1/2 cup of room temperature water for about 15 minutes to rehydrate. Drain, reserving the flavorful soaking liquid for other uses, and set the mushrooms aside.

In a large sauté pan, heat a generous splash of extra virgin olive oil over medium-high. Add a whole garlic clove, gently smashed with its skin still on, to infuse the oil with aroma.

Add the rehydrated mushrooms and sauté on high heat for about 2 minutes. Pour in a splash of dry white wine and let it reduce until almost fully evaporated. In a separate small saucepan, gently heat the milk without boiling, then stir in the grated Parmigiano Reggiano until you achieve a smooth, creamy sauce.

Remove both pans from the heat and set aside until ready to assemble.

Step

3

Of 3

Bring It All Together and Serve

Boil the fresh tagliatelle in salted water for 6–8 minutes, or until al dente and silky. Drain the pasta, reserving a little cooking water if needed.

Transfer the noodles to the pan with the sautéed mushrooms. Pour over the warm Parmesan cream and toss to coat, adding a drizzle of olive oil or a spoonful of reserved pasta water for the perfect luscious consistency.

Serve immediately, garnished with extra shaved Parmigiano Reggiano and a touch of black pepper for a truly Italian finishing touch.

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Filippo Bartolotta

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Reviews

G

Gina Standefer Monday 29th of March 2021

Tagliatelle Mushrooms and Sauce

Another great pasta recipe that I had a lot of fun making and, especially, eating! This sauce is great with most pasta, and we really can't get enough

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