Wild Garlic – Boletus – Tagliatelle

Summary

Ingredients

• 200 g wheat flour
• 80 g flour, (durum wheat flour or semolina)
• 2 egg (s)
• 1 egg yolk
• 10 g porcini mushrooms, dried
• 1 tablespoon wild garlic, chopped, about 8-0 fresh leaves
• 1 tablespoon olive oil
• 1 pinch (s) salt

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Instructions

1. Finely grind or finely chop the dried porcini mushrooms.
2. Finely chop the fresh wild garlic leaves.
3. Mix the flour, durum wheat flour, ground porcini mushrooms, salt and wild garlic dry, add the eggs, egg yolk and olive oil and knead everything into a dough. Shape the dough into a ball, wrap it in foil and let it rest for about 1 hour at room temperature.
4. Roll out the dough with a rolling pin or with a pasta machine and cut into the desired pasta shape.
5. Then cook for approx. 2-3 minutes in sufficient salted water until al dente, or dry for longer storage.
6. My advice:
7. Super tasty with a simple cream sauce with bacon or ham.