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
- 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.
- 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.
- 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.
- Boil the pasta in salted water for 2–3 minutes, then lift directly into the mushroom ragu, tossing gently to coat.
- Finish with grated mature cheddar and a scattering of chives.
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