Weigh the pasta flour, place it on the worktop and make a not too small well. Put the eggs, the oil (a tasteless one is best here), the salt and the porcini mushroom powder in the hollow and then knead everything together. When the dough is nice and smooth, knead in the chopped parsley. Shape the finished dough into a ball, wrap in cling film and set aside to rest. Half an hour should be enough ... but it doesn't hurt if it rests for a few hours (preferably in the refrigerator).

For further processing, the dough is now rolled out thinly with the pasta machine (a really worthwhile investment if you prefer homemade pasta) and then cut into strips approx. 5 mm wide. You can dust the dough with flour several times during processing. This prevents the tagliatelle from sticking together.

The finished pasta is now cooked in a large saucepan with plenty of boiling salted water. Fresh pasta usually does not need more than 3 - 4 minutes to cook. Drain the pasta through a colander, let it steam off a little and serve.

The rule of thumb for homemade pasta is: For every 100 grams of flour there is an egg, a tablespoon of oil and a good pinch of salt. If you don't need the pasta immediately, you can also dry it.