Portobello Tagliatelle from Scratch

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READY IN: 3hrs
Recipe by The Late Night Gourmet

I saw a tagliatelle recipe with mushrooms, and it reminded me of how much I love that combination. It also reminded me that I haven't made pasta in a while. But, there's something that happens when you love to cook, and you're also just a little bit crazy. I decided that, rather than making pasta with mushrooms, I'd make pasta with mushrooms inside it. Note that I count drying the mushrooms as part of the prep time. Dried mushrooms can be used instead (the 8 ounces reduce down to 0.6 ounces dried).

Ingredients Nutrition

Directions

  1. Preheat oven to lowest setting (170° F on my oven).
  2. Slice mushrooms using a mandoline on the thinnest setting. Place mushroom slices on baking sheets on a single layer. Bake for 1 hour. Scrape up mushrooms from baking sheets and redistribute again in a single layer. Bake for 1 more hour. If there is still moisture in the mushrooms, continue baking in 10 minute increments as needed.
  3. Using a coffee grinder or spice grinder, grind dried mushrooms until they reach a powder consistency.
  4. Stir mushroom powder into flour with salt. Using a mixer equipped with dough hooks, and running on a low setting, gradually introduce whisked eggs and olive oil. Use a spatula to scrape down the sides as needed. Continue blending until dough pulls from the side of the bowl.
  5. Remove dough and whatever dry parts remain and knead on a lightly floured surface until all the dry elements are combined. Wrap dough in plastic wrap and allow to rest for at least 30 minutes.
  6. Bring a large pot of water to boil. NOTE: there's no need to add salt to the water, since the pasta contains salt already.
  7. Cut dough into 4 pieces. Rewrap 3 of the pieces in the plastic wrap to keep them from drying out. Roll out the dough into a rectangular shape. Using a pasta roller, starting on the widest setting, roll out the dough into a sheet. Cut in half if needed to get the desired length for the pasta. Cut pasta into the desired shape by hand or using the attachments.Hang pasta on drying racks prior to cooking if desired.
  8. Place pasta a little bit at a time into the water (one rack at a time if using drying racks). Boil for about 2 minutes, until al dente, and remove from water using tongs. Place on another rack to dry for a few minutes to remove excess moisture. NOTE: don't drain the water!
  9. Repeat steps 7 & 8 until all pasta is cooked.

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