Tagliatelle with porcini mushrooms

Tuscany at this time of year is especially beautiful, and we take advantage of it to take long walks among the vineyards and in the woods. Thanks to the abundant rains throughout the year, we are in the middle of porcini mushroom season, giving us a great excuse to prepare some homemade pasta

Ingredients for 4 people

  • 2 eggs
  • 200 g of 00 flour
  • 300 g fresh porcini mushrooms
  • 1 fresh chili pepper
  • 1 clove of garlic
  • 1 bunch of parsley
  • Montecalvi Extra Virgin Olive Oil

Sieve flour onto your work surface and form a hollow in the center like a crater. Pour the eggs that have been lightly beaten into the center of the crater and slowly incorporate the flour to create a dough. Work with your fingers for about 5 minutes. When it is shiny and elastic, let it rest under a clean cloth for 30 minutes. After that, knead it again quickly before running it through the pasta machine. You want to try to make a fine noodle (1 cm thick). Once ready, just a couple of minutes of cooking in boiling salted water is enough.

For the sauce, with a soft brush, clean the porcini mushrooms and remove all impurities. Then quickly run under water and dry with a paper towel. Just a little rinse in case there is soil. Remove the green spongy substance under the cap then cut into slices. Crush the garlic and cut the chili pepper into thin slices. So you can’t find fresh chili you can use dried chili.

Put a good amount of oil to heat in a frying pan, add the garlic and then the chili pepper, and before the garlic takes on color, add the porcini mushrooms and salt well. Over medium heat they will be ready in 10 minutes. If the sauce dries out, add a few tablespoons of boiling water from the pasta pot. As soon as the pasta is cooked, drain it and mix it in the pan with the porcini for a few seconds so that it is all seasoned. Add the parsley.

Serve immediately and season generously with Montecalvi Extra Virgin Olive Oil and freshly ground pepper.

Wine? This dish is both an insanely comforting and highly sophisticated dish, so we pair it with VV 2014, the wine that comes from the old Terraces vines (planted in 1932). This wine that scored 94 points from Falstaff magazine fills both the palate and the soul.