Tagliolini with mushroom pinot grigio sauce
Recipe by Smeg Chef Elke Travers
Serves 4
Tagliolini is a staple in northern Italy. The flat strands are slightly thicker than spaghetti, and pair beautifully with rich mushroom sauce, flavoured with northern Italian essentials, pinot grigio and parmigiano reggiano.
400g flour
4 eggs
1 teaspoon salt
Flour, extra for rolling
2 tablespoons olive oil
2 tablespoon butter
150g mushrooms, sliced
3 cloves garlic, finely chopped
1 teaspoon lemon zest
60ml (¼ cup) pinot grigio
60ml (¼ cup) cream
¼ cup pine nuts, toasted
½ bunch flat leaf parsley, roughly chopped
Parmigiano reggiano, grated, to serve
For pasta, place flour, eggs and salt in the bowl of a Smeg stand mixer with the dough hook attached. Mix until a dough forms and continue to knead on low speed for five minutes until smooth and elastic. Remove from bowl, wrap in plastic wrap and refrigerate for 30 minutes.
Divide dough into quarters and shape each quarter into a long rectangle. Cover to prevent drying. Insert the Smeg pasta roller in the attachment hub. Sprinkle one rectangle of dough with flour and feed through the roller at the thickest setting. Continue to feed pasta through the roller, adjusting the setting so the dough becomes thinner each time, sprinkling with flour to prevent sticking. Repeat with remaining dough. Replace pasta roller with tagliolini cutter. Feed pasta sheets through cutter, again sprinkling with flour to prevent sticking.
For sauce, heat oil and butter in a large frying pan. Add mushrooms and cook until tender. Add garlic, lemon zest and pinot grigio, bring to the boil and simmer until reduced by half. Add cream, pine nuts and parsley, season with salt and pepper and simmer until the sauce thickens.
To serve, bring a large pot of salted water to the boil. Add tagliolini and cook for 2 minutes until just tender. Drain well, reserving approximately ½ cup of pasta water. Toss pasta through mushroom sauce, adding reserved pasta water to thin the sauce, if required. Serve in bowls, topped with grated parmigiana reggiano.
Recipe created with the Smeg stand mixer and pasta roller attachment.
