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Fresh tagliatelle with no pasta machine mushroom cream sauce

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Rating: 4.5; Vote: 2

Fresh tagliatelle with no pasta machine mushroom cream sauce RECIPE, SERVES TWO 1 cup (120g) flour + more as needed 2 eggs 3-4 garlic cloves 2 pints (8 oz, 225g) mushrooms Cream (I used about a cup, 236mL) Barrel-aged liquor for deglazing (very optional whiskey, brandy, bourbon, etc) Fresh herb for garnish (or I used a big handful of arugula in the video) Olive oil Salt If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter. Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher. Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky. Use the dough ball to mop up any big bits of dough stuck to the counter they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out. While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta and if you feel like they're done too early, just take them off the heat. Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long they'll start to stick to each other. When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water. Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir. When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it it will thicken a lot as it cools. Taste for salt. At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video
Date: 2021-05-27

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Comments and reviews: 10

Dackpack
Someone whos less confident in the kitchen might think that they need a carbon steel pan to cook the mushrooms without sticking, since you incorporated the recipe in the sponsorship. The impression of mushrooms will stick without this pan was given. At least I got a hint of that. I don't have a problem with sponsors at all, and your transitions are always fun, but this video may give a bit of a (hopefully unintentional) false sense to newer cooks. Other than that, great video as always, I just had a problem with that one little bit. I dont have a problem with the sponsor themselves either. I know you care about new home cooks and I don't believe this was intentional at all.
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Amature
It s so frustrating when internet chefs don t just use tools. I don t have the physical strength or dexterity to kneed or use knifes and rolling pins to approximate a machined result, the machines are there for ease of use and so I can get things right.
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jdhiv4-John
Why is there a different video that showed up in my feed titled why Palm oil is in everything and then I'm told it's private? I understand the members-only idea. but then why should I even be teased about its existence if I can't view it?
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Houmam
Its probably been said before but i am so appreciative of you casually suggesting alternatives to cooking alcohol whenever its mentioned, ive noticed it in previous videos but i am greatful enough that i wanted to vocalize it
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LsM
Really not a fan of mushrooms myself, how about bacon in this and make every italian ever mad and call this an almost carbonara? Thinking of the combination of scotch and bacon, might be interesting?
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Szarik
Oh wow, sauce with Glenmorangie Lasanta. in Poland i have to work for it for 3 work days (18 hours. But yeah, that must be great with mushrooms, even better with european forest mushrooms: D
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Dora
I m salivating for that scrumptious pasta. It s just perfect: fresh tagliatelle, mushrooms, garlic and arugula. I would have added some porcini to amp up the mushroom flavor to the N potency!
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iKhanKing
Would love to see recipes with Shirataki (Konjac) noodles. They are a great low carb pasta alternative, but personally, I find they taste delicious stir fried (better than wheat noodles.
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Tim
Adam, you're a week too late! I just made fresh pasta, and I couldn't find any of the considerations and caveats you include in your videos in any of the recipes I had
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Gabriel
I've enjoyed a good many of your videos (especially the more journalistic, and don't consider myself pretentious, but this whole thing was a technique nightmare.
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