Fresh Parsley Tagliatelle With Porcini Food

TAGLIATELLE WITH PORCINI BUTTER SAUCE

Steps:

• Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
• Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
• Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
• Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
• Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
• Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.

TAGLIATELLE WITH PORCINI MUSHROOMS

Steps:

• Put water on to boil for the pasta. Add salt once it starts to boil.
• Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
• Cut the mushrooms into pieces
• Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
• Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
• Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
• Reduce the heat and add salt and pepper.
• Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
• Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
• Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
• Serve immediately with grated parmigiano or vegetarian parmesan as required.

TAGLIATELLE WITH PORCINI MUSHROOMS

Steps:

• To prepare the tagliatelle with porcini mushrooms , start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic crater shape and pour the previously beaten eggs into the center 1 . It's very important to respect the recommended amount of eggs to obtain a consistent dough, neither too sticky nor too dry. Stir with a fork starting from the center, pushing the flour in by hand 2 . When the dough is more compact, work with your hands for about 10 minutes 3 , kneading vigorously.
• Give the dough a ball shape 4 , wrap it with transparent wrap 5 and let it rest at room temperature 6 , in a cool place away from heat sources, for about 30 minutes.
• In the meantime, clean the porcini mushrooms: remove the dirt, scraping the stalk with a small knife 7 , then if they are very dirty you can clean them with a slightly dampened cloth. A solution not very recommended is to quickly pass them under cold running water and then dry them carefully with a cloth 8 . If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose their taste and texture. Then cut them into slices 9 .
• In a large frying pan, put in the butter and melt it over very low heat; when it has almost completely melted, pour in the oil 10 , leave to heat slightly over low heat and then pour in the porcini mushrooms (11-12) and a whole clove of garlic, cleaned or chopped if you prefer (optional).
• Season with salt and pepper 13 to taste, then let the mushrooms cook for about 10 minutes 14 . When finished cooking you can remove the garlic clove if you have added it 15 . Once prepared, keep them warm. Then mince the parsley very finely and set it aside.
• Once the necessary rest time has passed, take the dough and divide it into pieces 16 ; lightly flour the piece to put through the machine to roll the dough and keep the remaining dough on the side covered with plastic wrap. Insert the first piece into the machine 17 , passing from the largest to the penultimate thickness in order to obtain the right thickness of the sheet 18 .
• When you get to the last step of the machine, pass the dough strip again 19 , in fact you will need two steps at this thickness to get the dough through well 19 . Lightly flour the work surface with some semolina flour and roll out the first sheet; proceed in the same way with another piece of dough, until the various sheets are finished, sprinkle the sheets with semolina and let them dry for 5 minutes per side. Fold one of the shorter sides of each sheet of pasta inwards 20 (it will be used to create a sort of "tongue" to pull up the tagliatelle more easily, once ready) and then roll the pasta on itself 21 .
• With a sharp, lightly floured knife (to keep the blade from sticking to the fresh pasta), start making the tagliatelle, cutting at a thickness of about 1/4'' (6.5-7 mm) 22 . Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour 23 or on a tray. Bring the water to a boil and salt to taste; cook the tagliatelle for 3-4 minutes 24 .
• Then drain them 25 directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley 26 and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready 27 !

FRESH PARSLEY TAGLIATELLE WITH PORCINI

Steps:

• Make pasta:
• In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
• Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
• Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
• Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
• Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
• Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
• *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
• **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.

TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)

Steps:

• Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
• Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
• In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
• Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
• Add 4 turns of freshly ground black pepper and a small pinch of salt.
• Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
• Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
• Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
• Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
• Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.