Tagliatelle alla boscaiola

Name: Tagliatelle alla boscaiola
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: Eggs 2; Type 00 flour 1.6 cups; Fine salt 1 pinch; Extra virgin olive oil to taste; Porcini mushrooms 3.8 cups; Sausage 0.55 lb; Shallot small 1; White wine ½ glass; Peeled tomatoes 1 ¼ cup; Parmigiano Reggiano PDO cheese 1.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Serving: 2 persone
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Tagliatelle alla boscaiola: all the rustic and natural taste in a timeless recipe. On Giallozafferano, we reveal all the secrets to prepare this classic autumn main course that will delight your palate and that of your guests. Let's start with preparing the tagliatelle: you can use store-bought ones, but we can guarantee that making them at home will yield a different result, thanks to the homemade porosity of the pasta sheet! The pasta alla boscaiola is a dish that combines simple and genuine ingredients to create a burst of flavor in every bite. Porcini mushrooms and sausage make our recipe so delicious, and the version we present to you today is enriched with peeled tomatoes, which allow you to achieve this fantastic sauce. Plenty of Parmesan and you're all set, the tagliatelle alla boscaiola are ready... perfect for many occasions!

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INGREDIENTS

for the tagliatelle: Eggs 2; Type 00 flour 1.6 cups (200 g); Fine salt 1 pinch; Extra virgin olive oil to taste

for the seasoning: Porcini mushrooms 3.8 cups (300 g); Sausage 0.55 lb (250 g); Shallot 1 - small; White wine ½ glass; Peeled tomatoes 1 ¼ cup (300 g); Parmigiano Reggiano PDO cheese 1.5 oz (40 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Tagliatelle alla boscaiola

To prepare the tagliatelle alla boscaiola, start with the fresh pasta. Pour the flour onto a pastry board and create the classic fountain shape; place the eggs in the center 1, add a drizzle of oil 2 and a pinch of salt 3.

Initially work by beating with a fork 4, then help yourself with a dough scraper 5 and knead until you have a uniform mixture 6.

Wrap the dough in plastic wrap 7 and let it rest for 30 minutes in a cool place. In the meantime, take care of the porcini mushrooms. Remove the larger soil residues with a knife, then clean them with a damp cloth 8. Separate the caps from the stems 9.

Cut the mushrooms into cubes about 1-2 inches 10, and move on to the sausage. Remove the outer casing 11 and crumble it coarsely by hand to form balls about an inch in size 12.

In a large pan, pour some oil and the chopped shallot 13. Let it fry gently, then add the sausage and mushrooms 14. Stir well, brown them thoroughly, and deglaze with white wine 15.

Once the alcohol has evaporated, pour in the crushed peeled tomatoes with a fork or by hand 16. Stir well and cover with a lid 17; let it cook for about 25 minutes. In the meantime, take the fresh pasta again as soon as the resting time is over. Take a piece and sprinkle it with flour 18.

Use a pasta machine to thin it out; pass it several times through the rollers until you get a thickness of about 1/8 inch 19. You can fold the pasta on itself as you go to obtain a homogeneous sheet. Once you have the sheet, cut out rectangles of pasta 20. Consider that the length of the rectangle will be the length of the tagliatelle, so we recommend obtaining rectangles about 8 inches long. At this point, roll the pasta rectangle first from one side and then from the other without tightening 21.

Cut the tagliatelle with a knife to a thickness of about 1/4 inch 22; then wrap them around your hand to form a nest and continue with the others 23. At this point, the sauce will be ready 24.

Cook the tagliatelle in plenty of salted water 25. Once cooked after a few minutes, drain them and transfer them directly into the sauce 26. Add plenty of chopped parsley 27.

Sauté everything well, adding cooking water if needed 28. Plate, finish with grated Parmesan 29, and serve your tagliatelle alla boscaiola 30.

Storage

We recommend consuming the tagliatelle alla boscaiola immediately; alternatively, you can store them for up to a day.

Advice

If you prefer, you can use speck instead of sausage.

Instead of shallot, you can also use onion, and if you love spicy flavors, add some chili pepper.

For the translation of some texts, artificial intelligence tools may have been used.