Ingredients for 4 people:
400g flour, 4 eggs (at room temperature), ½ teaspoon salt (optional)
400g “porcini” mushrooms, 2 cloves of garlic, extra-virgin olive oil, 1 sprig of parsley, salt, pepper
Preparation:
For the tajarin pasta, sieve the flour on to a work surface, make a well in the middle, break the eggs into it, one at a time, and add the salt. Working from the inside, mix the eggs with a fork and gradually amalgamate with the surrounding flour. Knead the dough with your hands from the outside inwards. If the dough does not mix well with all the flour, or is a bit too hard, add one or two tablespoons of lukewarm water and keep kneading until it is smooth and compact. Wrap the dough in cling film and leave to rest in a cool dry place for about an hour. Dust the work surface with flour and roll out the dough with a rolling pin, turning it gradually until it is 0.5mm thick. Dust with flour and roll up. Cut up the roll into 2-3mm thick slices then unroll each slice immediately and place on a dusted surface.