Italian
Tagliatelle with Porcini Mushrooms
by Cucina con Ruben · 548K subscribers on YouTube
Join MasterChef winner Francesco Aquila and Ruben as they make fresh tagliatelle with porcini mushrooms. The pasta is handmade with a blend of 00 and semolina flours, then sauced with a creamy porcini mushroom preparation enriched with Parmigiano and finished with a knob of butter and raw mushroom slices.
- Difficulty
- medium
Ingredients
12 items- 200 gFlour
- 200 gSemolina Flour
- EggApproximately 1 whole egg and 1 yolk per 100 g of flour. Use 4 eggs and 4 yolks for the given flour amount, but the chef eyeballed it.
- Porcini MushroomsFresh porcini, quantity to taste. Some reserved raw for garnish.
- Garlic1–2 cloves, crushed
- Chili PepperOne fresh chili pepper or a pinch of dried flakes
- ParsleyA bunch, use stems for flavour and leaves for garnish
- Fresh CreamFresh cream, about 200 ml or to taste
- Parmigiano ReggianoGrated, to taste
- ButterA knob, for finishing
- Olive OilExtra virgin, for cooking and finishing
- SaltTo taste
Method
- For the pasta: mix 200 g 00 flour and 200 g semolina flour on a clean surface, form a well, and add eggs (about 1 egg and 1 yolk per 100 g of flour). Knead until smooth, wrap, and let rest for 10–15 minutes.
- Clean the porcini mushrooms: trim the dirty base and wipe the caps gently with a damp cloth. Do not wash them.
- Roll out the dough using a pasta machine, folding and passing several times until smooth and thin. Cut into tagliatelle strips.
- For the sauce: in a large pan, heat a generous amount of olive oil. Add a clove of garlic (crushed), a few parsley stems, and a piece of chili pepper. Sauté gently.
- Add the sliced porcini mushrooms (including stems) and cook over high heat, tossing occasionally, until nicely browned.
- Pour in fresh cream, let it warm through, then add grated Parmigiano Reggiano. Stir, remove from the heat, and set aside.
- Cook the tagliatelle in boiling salted water for about 1 minute (they cook very quickly). Drain, reserving a little pasta water.
- Add the pasta to the sauce, toss well, and add a knob of butter to emulsify. Adjust seasoning with salt if needed.
- Serve the tagliatelle in nests, top with a few raw porcini slices, and finish with a drizzle of olive oil and a sprinkle of parsley.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
