Tagliatelle Italian

Category: Dairy and egg dishes

Cooking method

Mix the flour, add salt, in a separate bowl, mix the eggs and olive oil, add to the flour, and knead the dough, if it is hard add 1 more egg and a little oil (but not water!)
The dough has been kneaded, now it needs to rest for 15 minutes, put it in a bag and in the refrigerator.
The dough is rested, now it needs to be rolled out, the thinner the better.
Rolled out, I do it manually, without using automation and other machines.
then we roll the dough into a tube on both sides and cut it into strips with a sharp knife, tagliatelle - 1 cm, papardelle 2 cm.
We cut .....
and then we take a knife and pry our macaroons, raise the knife to the top, and they straighten out arbitrarily.
And this is in the cooking process)
Dip in boiling water and cook for 2-3 minutes.
We put it in a colander, and then we make the sauce.
Finely chop a clove of garlic and fry in olive oil, finely chop the onion and add to the garlic, fry until golden brown, then masterfully slices the mushroom mode:
- and in their frying pan. Fry for 2-3 minutes, add cream, salt, pepper, a little curry, stir and evaporate a little so that the flavors mix, and it was terribly tasty.
Further! Add our Tagliatelle to this mixture, mix thoroughly, close the lid and turn off the stove. That's all.
Put it on a plate, and don't forget to sprinkle with Parmesan on top!
On a platter: