Tagliatelle alla Boscaiola

Method

1. Make the fresh pasta: combine semolina and flour on a work surface, form a well. Add eggs, a pinch of salt, and a drizzle of olive oil. Beat the eggs with a fork, gradually incorporating the flour. Once the dough comes together, knead by hand until smooth. Wrap in plastic wrap and let rest for at least 30 minutes.
2. Prepare the sauce: in a pan, heat a drizzle of olive oil and sauté some chopped onion until golden.
3. Add the crumbled sausage and cook until browned.
4. Add the mixed mushrooms (fresh or frozen) and cook for a few minutes.
5. Add the blanched peas.
6. Season with salt and pepper.
7. Pour in the tomato passata and add chopped parsley.
8. Cook the sauce over medium-low heat for about 10 minutes.
9. Optional: stir in the cream.
10. Roll out the rested pasta dough to about 2 mm thickness, then cut into tagliatelle.
11. Cook the tagliatelle in boiling salted water until al dente. Drain and add to the sauce.
12. Add a generous amount of grated Grana Padano and toss everything together. Serve immediately.