Posted at: 11/02/2012 7:10 PM
Updated at: 11/03/2012 9:41 PM
Tagliatelle con i funghi
from Fiori Restaurant
8oz Fresh Tagliatelle (see following pasta recipe)
2C Mushrooms, Sliced. Preferably oyster mushrooms
1 small shallot, sliced
2 cloves garlic, sliced
2 sprigs thyme
2 Tablespoons butter
1/4 C vinegar
Bring a 4 quart pot of water to a boil, salt until it is as salty as sea water.
Bring a 2 quart pot of water to a simmer with the vinegar.
Heat some olive oil in the pan until the first tendrils of smoke arise.
Add the mushrooms, and lightly season with salt.
Swirl the vinegar water and gently drop the 2 eggs in.
Place the pasta in boiling salted water.
Add shallots and garlic to the mushrooms, tossing frequently.
When the garlic is soft, but not brown, add 2 oz pasta cooking water, thyme, and butter to the mushrooms.
Remove pasta from water, and add to mushrooms.
Toss with parmigiano.
Serve in bowls, sprinkle with parmigiano, place a poached egg on the top of each.
4oz 00 flour plus more for the rolling process (AP flour is an acceptable substitute)
4oz Semolina flour
Mix flours and eggs in a standing mixer with a doug hook for 5 minutes, or
Mix flours, and place on a board, making a well in the middle. Add eggs and yolks to the well, and with a fork, slowly incorporate flour into the eggs, eventually kneading by hand until the dough forms a smooth ball.
Roll out on a pasta roller, or with a wood rolling pin until transluent.
Cut to 10" sheets, and 1/4" thick noodles.