Ingredients:

• For the Tagliatelle:
• 400 gms – flour
• 4 eggs
• 2.5 tsp – Olive oil
• salt to taste
• For Mushroom Sauce:
• 1 tbsp – onion, finely sliced
• 1 Clove garlic, finely chopped
• 1 tsp – flat-leaf parsley, chopped
• 25 gms – champignons or cepes mushrooms, sliced
• 200 ml – fresh Cream
• 20 gms – parmesan cheese, grated
• 2.5 tbsp – Olive oil
• Salt to taste

Method:

1. To make the tagliatelle:
2. Put the flour into a large ceramic bowl and make a well in the centre.
3. Break the eggs into the well, add the oil and salt.
4. Using a fork, whisk the egg and oil together, incorporating a little flour as you do so.
5. Gradually include all the flour.
6. Knead the mixture until it forms a smooth dough.
7. Allow the dough to rest for a few minutes, then cover with a wet cloth.
8. Divide the dough into 4 pieces.
9. Lightly flour a flat surface and flatten the dough.
10. Cut dough into long, thin strips (tagliatelle) and cook in boiling, salted water.
11. Home-made tagliatelle can be replaced with any dry, store-bought tagliatelle.
12. To make mushroom sauce:
13. Saute onion and garlic in olive oil.
14. Add mushrooms and cook for a few mins. Add cream and heat through.
15. Mix parmesan cheese and parsley into sauce.
16. Add salt if necessary.
17. Mix mushroom sauce with tagliatelle and serve.