Tagliatelle with Mushrooms
Total:
2 hr 10 min
Active:
1 hr 10 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
1 hr 10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Homemade Tagliatelle:
  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon salt 
  • 4 large eggs 
  • 1 teaspoon extra-virgin olive oil 
  • Semolina flour, for dusting the rolled pasta
Tagliatelle with Mushrooms:
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil 
  • 1 1/2 pounds mixed mushrooms, cleaned, roughly chopped 
  • 2 tablespoons unsalted butter 
  • 1/4 cup fresh mint leaves, hand torn 
  • 1/4 cup freshly grated pecorino, plus more for finishing 

Directions

Special equipment: a pasta machine

For the homemade tagliatelle: Mound the all-purpose flour and salt in the center of a large wooden board; use your hands to make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl, then pour into the well. Use a fork to slowly mix the eggs into the flour until they are completely incorporated.

Knead the pasta dough for about 8 minutes, adding flour in small increments if the board gets sticky. If the dough feels too dry, add 1 teaspoon of water occasionally as you go; the dough should feel elastic and smooth. Shape the dough into a ball and wrap in plastic. Let rest for 30 to 60 minutes at room temperature.

Set a pasta machine to its widest setting. Divide the dough into 4 pieces. Roll each piece through the machine repeatedly, working from the widest setting to the second thinnest. Cut the pasta sheets into 10-inch pieces, then run through the machine using the tagliatelle attachment.

Gather the tagliatelle in your hands, shake loose so the strands don't stick together, and then toss with some semolina flour. Divide into separate serving portions on a baking sheet.

For the tagliatelle with mushrooms: Bring a large stockpot of salted water to a rolling boil.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until softened, about 5 minutes. Season with salt and pepper. Add the butter and mint; cook until the butter is melted and the mint begins to crisp, about 3 minutes. Remove from the heat.

Cook the pasta until al dente; strain and add to the sauce along with the 1/4 cup pecorino. Toss to coat the pasta in the sauce. Finish with a sprinkling of pecorino and freshly ground black pepper.

IDEAS YOU'LL LOVE

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Short Ribs with Tagliatelle

Recipe courtesy of Giada De Laurentiis

Baked Tagliatelle with Sole: Pasticcio di Tagliatelle e Sogliola

Recipe courtesy of Mario Batali

Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu)

Recipe courtesy of Mario Batali

Tagliatelle with Chicken

Tagliatelle with Pancetta and Parsnips

Recipe courtesy of Mario Batali

Tagliatelle with Fresh Peas and Lemon

Recipe courtesy of William Granger

Tagliatelle with Gulf Shrimp and Field Peas

Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here