Mushroom-flavoured tagliatelle, the non plus ultra

And if you have already dried the mushrooms, now you need to take the plunge and prepare the tagliatelle scented with mushrooms, of course dried them too!

Ingredients

20 g dried mushrooms
400 g plain flour for fresh pasta
Approximately 200 ml of water
1 egg

Procedure

Blend the dried mushrooms until you obtain a dust flour type.
In a bowl (or in a stand mixer), combine the flour, the mushroom powder, the’egg and the’water (the latter a little at a time until you obtain a firm but elastic dough). Leave it to rest under a cloth for 10 minutes and then roll it out into a sheet about half a centimetre thick. Now pass the dough through the tagliatelle rollers, form small nests with the pasta and place them in the dryer baskets.

Programme

Start the programme P5 Fresh pasta.
Once drying is complete (approximately 16 hours), leave the paste at room temperature for a few hours and then store it in airtight jars away from light and moisture.