Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto)

Name: Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams porcini mushrooms, thinly sliced, may sub cremini or portobello; 4 eggs; 828 milliliters flour; 2 cloves garlic, finely minced; 1 teaspoons extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 4 servings Parmigiano-Reggiano, for grating; 113 grams prosciutto di Parma, cut into lardons; 1 teaspoon red chili flakes; 1 red onion, finely chopped; 4 servings Salt and pepper, to taste

Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto) might be just the main course you are searching for. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains about 37g of protein, 36g of fat, and a total of 971 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up porcini mushrooms, onion, salt and pepper, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Prepare the pasta dough according to the recipe.

Ingredients you will need

Pasta Dough

Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide.

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Pasta

Roll

Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.

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Semolina

Equipment you will use

Kitchen Towels

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat oil until smoking.

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Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the onions, garlic and chili flakes and cook until light golden brown and wilted, 3 to 4 minutes.

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Red Pepper Flakes

Garlic

Onion

Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with salt and pepper, to taste.

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Salt And Pepper

Mushrooms

Drop the tagliatelle into the boiling water and cook 1 minute.

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Tagliatelle

Water

Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too "tight".

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Mushrooms

Pasta

Sauce

Water

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Frying Pan

Add prosciutto and toss to mix.

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Prosciutto

Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.

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Parmigiano Reggiano

Pasta

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Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

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Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

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Dough

Wrap