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Tagliatelle with wholemeal flour and porcini

The rustic and unmistakable flavor of the tagliatelle with whole wheat flour goes perfectly with the porcini mushroom sauce from Garfagnana.

INGREDIENTS FOR PASTA
Wholemeal flour, egg, water, salt, oil
Preparation:
Put the flour on the pastry board with the salt, egg and oil; mix, adding water gradually, until obtaining a dough with a consistency similar to the classic one of the dough.
After the rest time, with the help of a rolling pin, roll out the dough to the desired thickness and cut into 4-5 mm thick slices

PORCINI MUSHROOMS SAUCE:
fresh porcini mushrooms, olive oil, salt, pepper and garlic.

Recipe:
In a pan with high sides pour oil, fry the garlic over low heat, add the porcini mushrooms, cleaned from their soil and cut into 3 mm thick slices, sprinkle with salt and cook quickly for about 7- 8 minutes. Extinguish the fire. The dressing is ready.

Cook the noodles and add them directly to the seasoning.