Wild Garlic – Boletus – Tagliatelle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Finely grind or finely chop the dried porcini mushrooms.
- Finely chop the fresh wild garlic leaves.
- 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.
- Roll out the dough with a rolling pin or with a pasta machine and cut into the desired pasta shape.
- Then cook for approx. 2-3 minutes in sufficient salted water until al dente, or dry for longer storage.
- My advice:
- Super tasty with a simple cream sauce with bacon or ham.
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