Tagliatelle with Porcini Mushrooms

Method

1. Prepare the fresh egg pasta: mix flour, semolina, and eggs; knead for about 10 minutes until smooth and elastic. Let rest for 30 minutes at room temperature.
2. Clean the fresh porcini mushrooms: wipe with a damp cloth and use a brush for details. Cut the stems into cubes and the caps into strips.
3. For the sauce, melt butter in a pan over high heat. Add garlic and parsley. Then add the fresh porcini mushrooms and cook on high heat.
4. Meanwhile, make a broth with dried porcini mushrooms. Use part of this broth to cook the tagliatelle later. Reduce some of the broth with port wine to create a concentrated sauce.
5. Roll out the rested pasta dough: first with a rolling pin, then with a pasta machine to your desired thickness. Dust the sheet with dried porcini powder. Fold the sheet into three to increase tenacity. Let it dry slightly, then cut into tagliatelle.
6. Cook the tagliatelle in the porcini broth (or boiling salted water) for about 2 minutes.
7. Finish the pasta off the heat: combine with the reduced porcini-port sauce.
8. Plate elegantly and serve.