Tagliatelle Pasta Recipe

Place 1 kg of flour on the work surface and make a large well in the center. Add 10 whole eggs. Beat the mixture with a whisk and gradually incorporate the flour.

When the mixture becomes thick, start kneading with your hands until you obtain a smooth and homogeneous dough. Let the dough rest, covered, in the fridge for one hour. After an hour, cut the dough into slices. Roll it out, turning it from time to time, until it is 1mm or 1.5mm thick.

Once you have an oval sheet of dough, roll the ends toward the center. With a knife, cut strips of the same width. Sprinkle the tagliatelle with flour to prevent them from sticking. Take the dried porcini mushrooms and soak them in warm water for 30 minutes.

Once rehydrated, drain and chop them into small pieces. Sauté garlic and parsley in plenty of olive oil. When the mushrooms are finished sautéing, add them in and let them absorb the flavors for a few minutes. Add some of the pasta water to the mushrooms to intensify the flavor. Season with salt and pepper.

Meanwhile, cook the tagliatelle in salted water. When they float to the surface, let them boil for one minute. transfer them to the pan with the sauce. Add some of the cooking water, toss the pasta, and add grated Parmesan and chopped pistachios. Mix all the ingredients well and serve.

Enjoy your meal!