Fresh tagliatelle with no pasta machine | mushroom cream sauce

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***RECIPE, SERVES TWO***

1 cup (120g) flour + more as needed
2 eggs
3-4 garlic cloves
2 pints (8 oz, 225g) mushrooms
Cream (I used about a cup, 236mL)
Barrel-aged liquor for deglazing (very optional — whiskey, brandy, bourbon, etc)
Fresh herb for garnish (or I used a big handful of arugula in the video)
Olive oil
Salt

If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter.

Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky.

Use the dough ball to mop up any big bits of dough stuck to the counter — they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out.

While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta — and if you feel like they're done too early, just take them off the heat.

Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long — they'll start to stick to each other).

When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir.

When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant — maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it — it will thicken a lot as it cools. Taste for salt.

At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video).

Видео Fresh tagliatelle with no pasta machine | mushroom cream sauce канала Adam Ragusea