Homemade tagliatelle with mushrooms

Ingredients for 2 servings:

• 2 eggs
• 200 g wheat flour, type 1050
• 2 tbsp olive oil
• 1 pinch of salt
• 200 g mushrooms (oyster mushrooms)
• 200 g chestnuts
• 200 g porcini mushrooms
• 2 cloves garlic
• 1 m.-sized onion(s)
• some olive oil
• some salt and pepper
• Parmesan

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

For the pasta, use a food processor to make a smooth dough from the first four ingredients and let it rest at room temperature for 30 minutes. Roll out the dough using a pasta machine and adjust it to the desired thickness (I always go up to level 5). Pass it through the tagliatelle attachment, or cut it into the desired thickness with a knife. Dust it well with flour and set it aside. Bring a large pot of water to a boil and add salt. Meanwhile, clean and slice the mushrooms, dice the onion, and finely chop the garlic. Heat oil in a pan and lightly sauté the onion and garlic. Add the mushrooms and fry for about 5 minutes. Season with salt and pepper. Add the tagliatelle pasta to the boiling water and cook for about 3-4 minutes (depending on the thickness). Drain the pasta and place it in a large, warmed bowl. Add the mushrooms and mix well. Serve on plates and top with shaved Parmesan cheese.