Tagliatelle e Funghi

Executive Chef Bruno Abate, Follia and Tocco

1 c all purpose flour
1 whole egg beaten
Pinch of salt
(water as needed)

Lay flour, push finger in center to create hole for egg. Mix egg and flour (water if needed) into ball, if pasta is to dry add more water. Let rest for 20 min, knead, and let rest for another 20 minutes. With pasta machine roll dough out to desired thickness- machine should read 1 or 2. Cut pasta to desired shape. Drop pasta in boiling salted water and cook for 2 – 3 minutes. Strain and toss with sauce and grated parmesan.


48 oz mixed mushrooms (shitake, brown beech, white beech)
1/2 onion minced
5 garlic cloves minced (very small)
2-3 oz olive oil
1 1/2 oz of fresh parsley minced
1 tbsp of butter
3 oz of heavy cream
Salt and pepper (to taste)
1 oz grated parmesan

Mince onions and garlic. Heat pan with oil and sweat onions, garlic and parsley for about 5-10 min. Add mushrooms and cook until tender. In a separate pan, combine butter, heavy cream, salt, pepper, parmesan and 4 oz of mushroom mixture. Heat until cream reduces to sauce consistency.

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