James Strawbridge
Homemade Tagliatelle with Mushroom Ragu
Info
Homemade Tagliatelle with Mushroom Ragu: earthy mushrooms, smoked garlic, and rosemary folded into a rich tomato sauce, then tossed through silky ribbons of porcini pasta.Ingredients
Method
Ingredients
For the pasta:
- 200g 00 flour
- 2 eggs
- 1 tsp finely chopped rosemary
- ½ tsp Bart Porcini Mushroom Powder
- Salted water to cook
For the mushroom ragu:
- 400g mixed seasonal mushrooms (girolles, oyster, shiitake, or chestnut)
- 1–2 shallots, finely sliced
- 1 tbsp smoked garlic paste
- 1 tbsp chopped parsley
- 1 tsp chopped rosemary
- ½ tsp Bart Porcini Mushroom Powder
- 1 tbsp oil (olive or rapeseed)
- 1–2 tsp balsamic vinegar
- 1 can (400g) chopped tomatoes
- Cracked mixed peppercorns, to taste
- Grated mature cheddar and chopped chives, to serve
Method
1. Make the pasta dough on a floured surface or marble block, make a well in the flour. Add the eggs, rosemary, porcini powder, and salt. Use a fork to incorporate, then knead until smooth and elastic. Wrap and rest in the fridge for 1–2 hours.
2. Roll the dough through a pasta machine or by hand, dusting lightly with flour. Cut into tagliatelle strips and leave to dry while you prepare the ragu.
3. Heat the oil in a large pan and sauté shallots with the smoked garlic paste. Add the mushrooms and cook on high heat until browned and caramelised — don’t overcrowd the pan. Season with pepper, rosemary, and parsley. Stir in the porcini powder and balsamic vinegar, then add the chopped tomatoes. Simmer for 10–15 minutes until rich and thick.
4. Boil the pasta in salted water for 2–3 minutes, then lift directly into the mushroom ragu, tossing gently to coat.
5. Finish with grated mature cheddar and a scattering of chives.
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