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Hand-made mushroom flavour pasta
Print Recipe

Hand-Made Mushroom Flavour Pasta - Tagliatelle Style

Serves 4 generous portions
Cuisine: Italian
Keyword: home-made pasta, mushroom pasta
Servings: 4

Equipment

  • small grinder i.e. for coffee but designated for non-coffee ingredients
  • bread maker or stand mixer
  • pasta roller with ribbon cutting attachment

Ingredients

  • 1 tbsp dried mushrooms porcini
  • 4 eggs large
  • 1 tbsp olive oil
  • 400 g "00" pasta flour plus extra for rolling

Instructions

  • Break up the dried mushrooms into small pieces and grind to a powder in a small electric grinder.
  • Break the eggs into the bread maker chamber then add the oil, flour and dried mushroom powder.
  • Mix into a dough using the “dough” setting, likely to last around 30 minutes. You should end up with a grapefruit sized ball of dough.
  • Clamp your pasta roller to the worktop and turn to lowest setting (i.e. the thickest). Tear off egg sized balls to feed into the pasta roller yielding a small pitta bread sized pancake of dough. Adjust the roller to a higher number (and thinner setting) and repeat this process several times until you are happy with the thickness.
  • Allow the sheets of pasta to dry slightly on kitchen towel. Rub a little flour over them to coat before feeding through the ribbon cutter on the pasta roller.
  • Coil the pasta ribbons on a tray to dry out.
  • When you are ready to cook, plunge the pasta ribbons into a saucepan of salted boiling water until cooked. Drain and toss in oil before serving. On this occasion we served ours with garlic oil, spinach and thick mushroom slices fried in butter.