BROWN TAGLIATELLE WITH DRIED MUSHROOMS
Procedure
Ingredients · Servings 4
- 250 g 00 flour
- 25 g dried mushrooms
- Egg
Method · 1 h 30 min
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
- Soak the mushrooms in warm water for at least 15 minutes. Drain them and let them release as much water as possible, then chop them finely. Begin kneading...
Soak the mushrooms in warm water for at least 15 minutes.
Drain them and let them release as much water as possible, then chop them finely.
Start kneading. Place the eggs and mushrooms in the center of the flour.
Knead until the dough becomes firm. If necessary, add a tablespoon of white wine or flour, depending on the consistency. (I used 275 g of flour in total.) All the flour should be incorporated, but it shouldn't be sticky.
Let it rest for 30 minutes and then roll out the dough to the last notch.
Flour the sheets well to prevent them from sticking and then roll the two ends towards the center.
