- 300 g flour
- 200 g fresh cream
- 125 g fresh goat cheese
- 100 g porcini mushrooms
- 100 g cardoncelli mushrooms
- 70 g chanterelle mushrooms
- 50 g mushrooms tacks
- 50 g small orecchiette mushrooms
- 6 egg yolks
- an egg
- aromatic herbs of your choice
- extra virgin olive oil
For the tagliatelle recipe with mixed cream and mushrooms, mix the flour with the egg yolks and the egg and knead the mixture until it becomes homogeneous. Let it rest for 30 minutes covered with the film. Roll out the dough a little at a time in sheets not too thin, then cut into tagliatelle about a cm wide.
For the cream: whip 50 g of cream and mix it with the goat cheese.
For the sauce: Clean all the mushrooms and cut them into small pieces, except for the pegs, which you can leave whole.
Boil a saucepan of salted water to cook the pasta. Brown the mushrooms in a large pan with 60 g of butter and let them color well for 2-3 minutes, without salting them to prevent them from releasing too much water. Then add 150 g of cream and let it shrink for 2 minutes, with the addition of a ladle of pasta cooking water. Cook the tagliatelle for about 3 minutes after boiling; Drain and transfer to the mushrooms pan. Season them by tossing them in the pan, with a little oil. Finally, scented with chopped fresh herbs. Complete the pasta with tufts of goat's cream.