Recipe Overview
This tagliatelle is built around the unmistakable perfume of porcini mushrooms, which enrich both the pasta dough and the final flavor of the dish. The asparagus brings freshness and tenderness, while Parma prosciutto adds delicate savory depth. Finished with shaved Parmigiano Reggiano and a final thread of olive oil, the plate feels elegant, earthy, and deeply Italian.
Ingredients
- 250 g dried porcini mushrooms
- 950 ml hot water
- 10 egg yolks
- 450 g high-gluten flour
- 120 g pastry flour
- 160 g extra-fine semolina flour
- 30 ml olive oil for the pasta dough
- 225 g Parma prosciutto, diced
- 350 g fresh asparagus, sliced diagonally
- 120 ml extra-virgin olive oil for sautéing
- 90 g fresh shaved Parmigiano Reggiano
- Sea salt, to taste
Preparation
- Soak the dried porcini mushrooms in hot water for 30 minutes. Strain through cheesecloth, squeeze dry, and finely chop the mushrooms. Reserve the soaking liquid and reduce it by half, then let it cool.
- Prepare the pasta dough by mixing the high-gluten flour, pastry flour, semolina, egg yolks, olive oil, chopped porcini, and enough of the reduced mushroom liquid to form a smooth, elastic dough. Wrap in plastic wrap and rest for 30 minutes.
- Roll out the dough to about 1.5 mm thickness and cut into tagliatelle. Dust with semolina and set aside.
- Slice the asparagus diagonally and dice the Parma prosciutto. In a large sauté pan, warm the extra virgin olive oil over medium heat and sauté the asparagus until just tender. Deglaze with a ladle of pasta cooking water.
- Cook the tagliatelle in salted boiling water for about 2 minutes, until al dente. Transfer the pasta to the sauté pan and reduce together with the asparagus liquid, adding a splash of cooking water as needed to create a light sauce.
- Add the diced prosciutto and shaved Parmigiano Reggiano. Toss well to coat the pasta, then drizzle with a little extra olive oil before serving.
History & Inspiration
Porcini mushrooms have long been treasured in Italian cooking for their deep woodland perfume and their ability to transform simple ingredients into something noble and memorable. When combined with egg pasta, they create one of the most luxurious expressions of rustic Italian flavor.
This version of tagliatelle gains even more personality by incorporating porcini directly into the dough, then pairing the finished pasta with asparagus and Parma prosciutto for freshness, salinity, and elegance. It is a dish that feels rooted in tradition while still carrying the signature refinement of a chef’s table.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .