Tagliatelle with truffle spreadand mushroom

Ingredients for 4 people:

for dough: 
- 300 g flour 
- 2 eggs 
- 30 gr dried out porcini mushrooms 
for seasoning: 
- 300 gr fresh champignons 
- extra virgin olive oil 
- salt and pepper 
- 1 clove of garlic dried 
- parsley 
- 2 bowl “Calzetti” Parmigiano Reggiano spread with Truffle



Leave Porcini mushroom into a pot with boiling water pot for ab. 1 hour. Press, cut and add with eggs, flour and knead. Let mixture stand on a the cutting board covered with bowl overturn, for ab.1 hour. Draw the mixture with pasta maker, leave it rest. Cut into a long filaments Into a pan put extra virgin olive oil, add 1 clove of garlic without seed, fresch champignons and pan-fry for a few minutes with naked flame. Add up salt, pepper, parsley. Put out fire and take out mushrooms on the pan, without their sauce. In this sauce, add 2 bowls “Calzetti” Parmigiano Reggiano spread with truffle and melt under low flame. In the meantime cook tagliatelle into warm salt water, drip, pour into the pan with Truffle cram, add the champignons and pan-fry. Season as you like.


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