Updated: Feb 16
Makes 4 serves - Preparation time 1 hour - cooking time 20 min
180g 00 flour + 20g semolina wheat flour (or 200g all-purpose flour)
3 tablespoons butter
2 tablespoon olive oil
1 medium onion, chopped
400g Cremini mushrooms (white or baby bellas work too), sliced
3 cloves garlic, minced
½ cup chicken broth
1 teaspoon lemon juice + zest of 1 lemon
½ cup fresh grated Parmesan cheese
¼ cup fresh chopped flat leaves parsley
Salt & Pepper to taste
MAKING THE DOUGH
Make the dough following my guide here
Place rolled dough onto a work surface dusted with flour, sprinkle with more flour to upper surface.
Adjust pasta machine to noodle setting. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width.
Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on a wooden board and gently cover with kitchen towel until ready to cook.
MAKING THE SAUCE Prep your ingredients. Add the oil and 1 tablespoon of the butter to a frying pan over medium high heat. Once the pan is hot, add the onions and mushrooms. Suate’, stirring occasionally, until the water has been released from the mushrooms and cooked off and everything gets a good sear and is browned. It will take 8-10 minutes or possibly longer. Stir in the rest of butter and the garlic. Cook for about a minute or so. Add in the broth and lemon juice + zest, and let it bubble for about a minute. Take the pan off the heat and stir in the Parmesan cheese and parsley. Add a couple tablespoons of the hot pasta water prior to draining the pasta.
Bring a pot of salted water to a boil. Cook tagliatelle until tender, about 3 minutes.
Toss with sauce and serve.
Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ . I would love to hear from you!