Garlic Mushroom Tagliatelle is a flavorful, comforting pasta dish with delicious pasta made from scratch and tossed in a buttery umami sauce.
This Garlic Mushroom Tagliatelle is an excellent dinner for anyone who loves authentic Italian food. For more Pasta Recipes, try Lemon Ricotta Pasta and Salmon Alfredo.
Why You’ll Love This Garlic Mushroom Tagliatelle?
- Butter, garlic, and crimini mushrooms create a savory sauce without needing a long list of ingredients.
- Homemade pasta is not only easy to make, but creates an impressive result. Perfect for a fun date night activity.
Sabrina’s Garlic Mushroom Tagliatelle Recipe
If you’ve ever thought about making your own pasta, this recipe is the perfect step-by-step guide. Making your own pasta is a fun activity, and the fresh pasta dough creates a much more authentic and delicious meal. You can round out your meal by serving it with Arugula Salad or Burrata Salad, crusty bread or Garlic Bread as great options to go with this cozy dinner. Since this recipe is so simple, it’s very open to versatility, so check out the Variations section to really create something phenomenal.
Recipe Card
Ingredients
Tagliatelle:
- 2 cups flour , plus more for dusting
- 2 large eggs
- 6 large egg yolks
To finish:
- 8 tablespoons unsalted butter
- 8 ounces crimini mushrooms , sliced
- 5 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons parsley , minced for garnish
Instructions
Tagliatelle:
- Sift flour onto a large, clean, wooden surface.
- Shape into a mound, then make a large well into the middle of the flour.
- In a large measuring cup add the eggs and egg yolks.
- Whisk well until well blended with a fork.
- Pour into the middle of the flour well.
- Using the fork whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
- Note: this will take 5-6 minutes of mixing with the fork.
- If the dough is sticky add a bit of flour, if the dough is too stiff add a tablespoon of water at a time.
- Knead for 5-6 minutes until smooth and elastic.
- Form into a disk and wrap well with plastic wrap.
- Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
- Cut the dough into 8 pieces.
- Wrap the remaining 7 pieces to prevent it from drying out.
- Roll out the dough with a floured rolling pin into a large square or rectangle (you're just looking to have a thin almost see through thickness), about 1mm thick.
- When you’ve got the dough thin enough run just a small amount of flour over the top of the dough and roll it into a log.
- Cut to a 6mm noodle width.
- Shake out the pasta to remove any excess flour and unravel the strands.
- Let dry at room temperature for 30 minutes while you roll out all the remaining pieces.
To Cook:
- Add pasta to salted boiling water.
- Cook for 3-4 minutes or until 30 seconds after the pasta is floating to the top.
To Finish:
- Add butter to a large skillet on medium heat.
- Add in mushrooms, cook for 4-5 minutes stirring occasionally until just golden brown.
- Season with salt and pepper.
- Add in garlic and cook, stirring often, for 45 seconds until fragrant.
- Add in the freshly cooked pasta, stir and garnish with parsley.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
Making pasta from scratch might sound like a project, but don’t let that intimidate you! Take your time rolling the dough out, and dust with a little extra flour whenever it starts to stick. Remember that even if the noodles don’t look perfectly uniform, they’ll still taste great.
Table of contents
Can this be made ahead of time?
You can make this recipe up to 3 days ahead of time. To reheat, add enough water to cover the bottom of a large pan that you have a lid for. Once the water is simmering, add the pasta and sauce, and stir to mix. Place the lid on top and let leave it covered over medium-high heat for 30 seconds. Then open and stir until the recipe is warmed through, the additional water has reduced, and the buttery sauce is revitalized.
How to Store
- Serve: Don’t leave sitting out at room temperature for more than 2 hours.
- Store: To keep leftovers fresh, wait for the dish to cool down. Transfer to a Ziploc bag or an airtight container to store in the fridge for up to 3 days.
- Freeze: You can technically freeze this recipe for up to 3 months. However, the pasta’s texture can change after freezing and defrosting, so it’s better not to.
Variations
- Sauce ingredients: This recipe uses limited sauce ingredients to let the homemade pasta shine. However, you can always introduce new ingredients to add a more nuanced flavor to the sauce. White wine, lemon juice, lemon zest, vegetable broth, or chicken broth are great additions that develop in flavor as they reduce. Or make a creamy sauce with heavy cream, mozzarella cheese, or grated parmesan cheese.
- Vegetables: You can use different varieties of mushrooms, such as white, chestnut, or shiitake mushrooms. Other vegetables that would taste good in this recipe are spinach, squash, and yellow onion. Cook up the veggies in the butter with the mushrooms before adding the pasta and other ingredients to finish the recipe.
- Seasonings: Enhance the flavor by adding different spices and fresh herbs like paprika, onion powder, thyme, sage, oregano, and basil. These seasonings can all make tasty additions to this recipe.
Related Recipes
Delicious Pasta Dishes
