Prepare the pasta: Place the flour in a well on the work surface and pour the beaten eggs into the centre. Start kneading with a fork, then continue with your hands until you get a smooth dough. Let it rest in a covered bowl for half an hour.
Cleaning the porcini mushrooms: Do not wet the mushrooms. Scrape the stem to remove the soil and dab with a damp cloth. Remove the root part and cut the mushrooms into thin slices.
Cooking the porcini mushrooms: Melt the butter with a drizzle of oil in a non-stick pan, add the mushrooms and garlic. Cook for 10 minutes, seasoning with salt and pepper. Set aside.
Roll out the dough: Roll out the dough using a pasta machine to a thickness of about 2 mm. Sprinkle with semolina and fold the dough, then roll it to cut it into 6-7 mm strips.
Cooking the tagliatelle: Boil them in plenty of salted water for about 4 minutes. Drain and transfer to the pan with the porcini mushrooms, adding the chopped parsley.
Serve: Divide the noodles into a serving dish and serve immediately.
Recommendations
If you are short on time, you can use ready-made fresh noodles. If you can’t find fresh porcini mushrooms, opt for frozen or dried porcini mushrooms (to rehydrate). For a creamier dish, mix some of the mushrooms with vegetable stock and add it during the creaming phase. Accompany the dish with a light red wine or a chilled white wine.
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