Tagliatelle porcini and truffle

In this simple and exquisite recipe we find the typical aromas and flavors of the Monti della Laga, the delicacy of porcini goes perfectly with the intense aroma of truffles and homemade tagliatelle are perfect to harmonize everything.

The secret to a delicious and tasty dish is, without a doubt, the freshness of the ingredients:

For the tagliatelle (for 2 people):

- 100 grams of 00 flour
- 2 eggs
- 1 pinch of salt

For the dressing:

- 150 gr of porcini mushrooms
- 20 gr of Truffle
- 1 clove of garlic
- Extra virgin olive oil to taste
- Chilli to taste
- 1 ladle of meat broth

First prepare the noodles:

1. Pour the flour onto the work surface forming a small mountain, make a basin and add the eggs and a pinch of salt.
2. Beat the eggs with a fork, taking a little flour from the edges by hand until the eggs have absorbed it.
3. Continue to work with your hands until you have a smooth dough.
4. Cut a piece of dough and roll it out with a rolling pin making it into a sheet of about 2mm.
5. Repeat the process until all the dough is rolled out into thin sheets.
6. Roll the sheets on themselves one at a time and cut the rolls made into strips about 7 mm thick.
7. Unroll and place the freshly made tagliatelle on a well floured tray and boil the water for the pasta.

To complete the dish:

1. Brown the garlic clove in a pan with oil and chilli
2. Add the sliced porcini mushrooms and brown.
3. Pour a ladle of meat broth into the pan and cook the mushrooms.
4. Add a part of the sliced truffle and leave to flavor for a few minutes, until the broth is reduced.
5. Cook the pasta in boiling water for a few minutes.
6. To make the pasta flavor well, drain it still al dente directly into the pan with the mushrooms and truffles and finish cooking for 1-2 minutes.
7. Serve and finish by adding the rest of the truffle cut into thin slices.