Reginette Con Finferli E Salsa Di Panna

Pasta production:

1. Place the flour on a work mat. Make a well in the middle. Add egg yolks, salt and half of the water. Mix everything with a spoon (or fork), always adding a little from the edge of the flour. This until a crumbly mass is formed. Then continue kneading with your hands and gradually adding the rest of the water. It must be a smooth, elastic, non-sticky (but also not dry) dough. Wrap the dough loosely in foil and let it rest for at least 30 minutes at room temperature.
2. When working with a pasta machine: Divide the dough into 4 portions. Flour the work surface and dough portions well and turn them one after the other through the pasta machine. Starting with level “0”. After each twist, fold the dough up again and twist again (lightly floured). The 4 – 5 x. Then always switch to the next level. After level “4”, cut the wide, thin strips of dough in half once across and then pull them through individually and one after the other to level 5 (but better still 6). This will give the noodles an acceptable length. Then twist the strips of dough through the attachment for reginette (tagliatelle with wavy edges), place the pasta on a floured surface and immediately roll it in the flour and loosen it. They must not stick to each other. Repeat all of this until all dough portions have been processed. If you don’t have an attachment for Reginette, you can use the Tagliatelle attachment. Then the pasta is smooth on the edge.
3. When working without a machine: Divide the dough into 4 portions and fold and roll out as described above. So proceed as with a machine, only by hand. After this process, roll out each prepared portion 1 mm long and approx. 15 cm wide, cut in half crosswise once and then cycle both parts lengthways with a corrugated roller into approx. 5 mm thin strips. For smooth-edged tagliatelle, however, simply roll up the thin sheets of dough from one narrow side and cut the resulting rolls into 5 mm thin slices with a very sharp knife. Unroll this again and – as described above – place it on a floured surface and roll it in the flour and loosen it up. They can be prepared well. When they are slightly dried, they only take 2 – 3 minutes longer to cook.

Preparation of mushrooms and pasta:

1. For the pasta, fill a larger, taller pot 2/3 full with water, add plenty of salt and bring to the boil.
2. Coarsely grate the Parmesan. Finely chop the parsley. Roughly dice the bacon. Peel the onion and chop it into small pieces. Fry both in a very large pan with a high rim in the butter for 2 minutes. Then immediately add the frozen chanterelles and fry them, turning several times. When they start to dispense liquid, turn the heat down significantly, stir in sour cream and chopped parsley and let everything simmer gently for another 2 minutes. Then remove from the heat.
3. At the same time as the mushrooms are simmering, add the pasta to the boiling water and let it cook. When they rise to the surface, they are done. With freshly made pasta this takes a maximum of 1.5 – 2 minutes. But to be on the safe side, try one. They should still be slightly al dente.
4. Then immediately lift the pasta out of the water with a large sieve, let it drip off a little over the pot, immediately add to the chanterelles and toss well.
5. Serve on a deep plate with the grated Parmesan.

Annotation:

1. If you want or have to use ready-made pasta – regardless of the type – due to lack of time, you should with 2 pers. reckon with about 180 – 200 g of the raw product.