The tagliolini, egg noodles with yellow pasta, with an almost orange yolk to give the pasta a bright yellow color. The mushrooms, the ones I pick in the mountains during their season, strictly porcini, fleshy and firm with the scent of underbrush. The best version to enjoy this pasta besides, of course, a nice sausage ragout!
1) In a bowl, mix the flour with the eggs, oil and salt. Knead with hands until a smooth and homogeneous mixture is obtained.
2) Chop the parsley finely.
3) Cut the mushrooms into thin slices.
4) Fry the parsley and garlic in the evo oil, add the mushrooms and passata.
Cook for 10 minutes and turn off.
Salt and pepper.
5) After the dough has rested for 10 minutes, proceed to prepare the noodles by first making the sheet and then passing it through the cylinder that will give the shape to the pasta.
6) Cook the pasta in boiling salted water for 5 minutes from when it begins to boil.
7) Toss the pasta in the mushroom sauce, add cream and parmesan cheese to taste.
