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Tagliatelle al fungi recipe

Tagliatelle al fungi recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Tagliatelle

This creamy wild mushroom and pesto sauce is an easy dish to prepare and excellent for entertaining.

56 people made this

IngredientsServes: 6

  • 450g (1 lb) crimini mushrooms, sliced
  • 2 fresh shiitake mushrooms, stemmed and sliced
  • 1 large portobello mushroom, sliced
  • 2 cloves garlic, crushed
  • 4 tablespoons olive oil
  • 2 tablespoons pesto
  • 225ml (8 fl oz) semi skimmed milk
  • 2 tablespoons cream cheese
  • 350g (12 oz) tagliatelle pasta

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Cook the pasta according to package directions.
  2. Meanwhile, sauté mushrooms and garlic in olive oil over low heat until tender. Mix in pesto, milk and cream cheese; bring to the boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
  3. Drain pasta. Pour sauce over pasta, and toss to coat. Serve.


If you have homemade pesto to use in this recipe, great. If not, use a shop-bought pesto.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (37)

by nathanielskeeper

Altered ingredient amounts.This is a great recipe. It does need more seasoning. I added salt, extra pesto and extra cream cheese. It's even better reheated the next day--it's creamier.-21 Jul 2008


Used different ingredients.This recipe is fab! Thanks to the other reviewers who found this not creamy enough, I substituted double cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now!-21 Jul 2008


Used regular mushrooms and liked it just fine. Also, I used double cream instead of milk. A little bland but still good.-21 Jul 2008

Pollo e Funghi Tagliatelle

  • Ingredients
  • 1 tbsp olive oil
  • 1 garlic clove - crushed
  • 1/2 onion - sliced
  • 150 g chicken breast - thinly sliced
  • 100 g chestnut mushrooms - sliced
  • 250 ml crème fraîche
  • 3 heaped tbsp freshly grated Parmesan
  • 2 heaped tbsp sun dried tomato paste
  • salt
  • freshly ground black pepper
  • 100 g (4 nests) dried tagliatelle
  • 1 tbsp chopped fresh parsley

Tagliatelle Al Ragù (Spaghetti Bolognese)

Tagliatelle al ragù (or tagliatelle al ragù alla Bolognese) is a very popular Italian dish that originates from the Emilia-Romagna region.

The city of Bologna, nicknamed la rossa (“the red” because it is entirely made of red bricks, la dotta (“the learned” because of its many universities), and la grassa (“the fat” because its cuisine is known to be rich) – exported its meat sauce recipe around the world.

Usually, this sauce, called ragù in Italian, is served with fresh egg tagliatelle. It can also be used for making lasagna to which besciamella (béchamel) is added, or served on a bed of steaming polenta.

This ragù is found throughout the world as spaghetti alla bolognese or simply, spaghetti bolognese. It is unthinkable in Emilia-Romagna however, to use spaghetti because the emblematic pasta of the region is tagliatelle, which has the advantage of making the sauce stick better.

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Emilia Romagna produces wheat that needs to be fortified with eggs, and there is nothing traditional, or even logical, about using a durum wheat semolina pasta like spaghetti.

Today, the recipe for spaghetti Bolognese is so popular that it even appears in American, English, German and French cookbooks, which indicates how much the recipe has been exported, and how these populations have appropriated it.

What is the origin of tagliatelle al ragù?

The ragù of Bologna appeared as early as the Renaissance, when it was consumed as is, without the addition of pasta, which was generally used to decorate rather fatty capon or game broths.

For ragù alla Bolognese, meat or a mixture of various meats is minced, combined with local herbs, and cooked for a very long time with the addition of wine and broth. Ragù was once eaten with bread.

Historically, tomatoes did not appear until they were discovered in the New World. In Emilia-Romagna, some purists refuse to add tomato sauce to ragù, others add only a little, just for color.

The recipe evolved over time, incorporating different ingredients, until 1982, when the Bologna Chamber of Commerce, Industry, Crafts and Agriculture established the recipe. No veal, pork sausages or even rosemary, sage or spices were used, as we sometimes find now.

How to make tagliatelle al ragù

Ragù alla Bolognese consists of simple ingredients such as beef (Emilia Romagna is known for its cattle breeding), and a finely minced vegetable mix called soffritto. This consists of carrots, celery, and white onions.

Crushed tomatoes are added, along with wine (which can be red or dry white), milk, broth and fat (with oil or butter replacing the lard of yesteryear). Finally, it’s seasoned only with salt and pepper.

Tagliatelle is made with fresh eggs and type 00 flour. The Bologna recipe says for a person to use a whole egg and 3½ oz (100 g) of flour. Many stores offer fresh tagliatelle every day but it is still quite common to prepare it at home while the ragù is simmering.

The diced pancetta is slowly melted, then the fat and soffritto are added. Once the vegetables have been sweated, the meat is added, which can be lightly browned or well-cooked. It all depends on the desired strength of flavor.

Next, the wine is added, which must quickly be reduced to avoid giving the ragù an alcoholic taste. The tomato is added next, and the pan covered and simmered for at least two hours. Broth may be added as necessary.

At the end of cooking, the milk, salt and pepper are added. Some people also add milk at the start of cooking, after adding the wine.

The tagliatelle is boiled in water and then transferred to a sauté pan that contains the sauce, which has been relaxed with a little broth. Once well coated, Parmigiano-Reggiano (Parmesan) is added. This is also produced locally.

What are the variations?

Ragù is extremely popular in Italy, and each region in the north of the country prepares it in its own way. From one region to another, or even from one city to another, the composition of the sauce differs.

There may or may not be tomatoes. The composition of soffritto is more or less always the same but it can sometimes be enriched with aromatic herbs or spices. The wine is generally whatever is produced locally.

Tips for making the best pasta with mushrooms

  • To save time, start by soaking the porcini mushrooms to give them time to be ready for when you need to use them.
  • Don’t forget to save some of the pasta water before draining the tagliatelle.
  • Instead of tagliatelle, you can use other types of long pasta, such as fettuccine or pappardelle. Spaghetti would work in a pinch.

This is a vegetarian recipe, but if you want to make vegan tagliatelle ai funghi, you can substitute the butter, mascarpone and double cream with vegan alternatives.

I am not sure about other countries, but in the UK you can find vegan soft spreadable cheese at Sainsbury’s and Waitrose. Vegan butter is available at The Vegan Kind Supermarket and for double cream, you can use the Elmlea Plant Double Cream alternative.

Step 1: Start by chopping mushrooms

Chop your mushrooms! You want to carefully slice them, quite thinly. The slices should be large enough to be satisfying but thin enough to easily cook all the way through and be essentially bite sized.

Pappardelle ai Funghi

Toscana is celebrated for a rustic cuisine that showcases simple ingredients in flavorful dishes, like this recipe for handcrafted pasta ribbons cooked in a wild-mushroom ragù.

Pappardelle ai Funghi (Pappardelle with Wild Mushroom Ragù)
Recipe courtesy of Eataly

1 pound pappardelle
1 pound mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed & sliced
4 tablespoons extra virgin olive oil
1 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine
2 teaspoons thyme, freshly chopped
1 teaspoon fresh lemon juice
2 tablespoons parsley, chopped
Salt & freshly-ground black pepper, to taste
Parmigiano Reggiano, freshly grated, for serving

In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.

Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.

Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.

Check the seasoning for salt and pepper, and adjust, if necessary. Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiano Reggiano, and serve immediately.

CBC Best Recipes Ever

Shahir&rsquos culinary hero, chef Lidia Bastianich, stopped by The Goods to share some of her famous recipes that you&rsquore gonna want to make ASAP. These recipes make up a simple but elegant dish from Lidia&rsquos latest cookbook, Celebrate Like an Italian. The Emmy-award winning chef assured us that making fresh pasta doesn&rsquot have to be a daunting task &ndash and you don&rsquot even need a pasta maker. A far cry from the dried version found in our pantries, this perfectly delicious recipe cooks up a pasta so fresh you may never go back. Pair with Lidia&rsquos Porcini Mushroom Sauce and you&rsquoll have a slice of heaven right on your plate.

Tagliatelle with Porcini Mushroom Sauce

By Lidia Bastianich and Tanya Bastianich Manuali

If you don&rsquot have a tagliatelle attachment for your pasta machine, just roll the sheets of pasta like a jelly roll and cut them lengthwise at ½-inch intervals with a sharp knife, or pizza cutter, making sure you dust liberally with flour so the pasta does not stick. Or, if pressed for time, you can serve store-bought dry tagliatelle nests. This simple yet elegant dish would would be a quick and easy first course for a special fall dinner party. It is best with porcini mushrooms, but any good fresh mushrooms, or a mixture of varieties, will make a good sauce as well.


1 recipe Poor Man’s Two-Egg Pasta Dough (recipe below)
1 tsp kosher salt, plus more for cooking pot and to taste
¼ cup extra virgin olive oil
1 lb fresh porcini mushrooms, trimmed and sliced
4 cloves garlic, crushed and peeled
Freshly ground black pepper, to taste
2 tbsp unsalted butter
3 tbsp chopped fresh Italian parsley
¾ cup chicken stock
½ cup grated Grana Padano

Poor Man’s Two-Egg Pasta Dough:
2 cups all purpose flour, sifted, plus more as needed
2 large eggs
¼ cup extra virgin olive oil


Put the flour in the work bowl of a food processor and pulse several times to aerate. In a spouted measuring cup, combine the eggs, olive oil, and 3 tablespoons cold water. Beat with a fork to combine.

With the processor running, pour the egg mixture through the feed tube and process until the dough forms a ball around the blade. If the dough doesn&rsquot begin to form a ball after about 15 seconds, add a little more flour (if it is too wet) or water (if it is too crumbly), and process until you get a ball. Once the ball forms, process about 30 seconds to make a smooth and homogenous dough.

Dump the dough onto the counter, and knead a few times to make a completely smooth ball of dough that springs back when pressed. Wrap the dough in plastic, and let it rest at room temperature for 30 minutes. (The dough can also be made a day ahead, wrapped, and refrigerated. Return it to room temperature before proceeding.)

To roll the pasta, cut the dough ball into six pieces. Keep the pieces covered as you work, and line several baking sheets with floured kitchen towels.

Flatten each piece, then roll it through the pasta machine on the widest setting several times, folding it like a letter (rectangle) each time to smooth and strengthen the dough. Once you have a smooth rectangle, continue to roll the piece through each setting, stopping at the next-to-last setting. Layer the pieces, without touching, on the floured towels.

Fasten the pasta-cutting attachment to the machine, and run the sheets through the wider setting for tagliatelle, or cut by hand (see headnote). Dust the strands of pasta, and form them into loose nests on the floured baking sheets. (The pasta can be made earlier in the day and allowed to sit at room temperature, uncovered, until you&rsquore ready to cook.)

When you&rsquore ready to cook bring a large pot of salted water to boil or the pasta. Add 2 tablespoons of the olive oil to a large skillet over medium-high heat. When the oil is hot, add half of the mushrooms and garlic, and season with ½ teaspoon salt and some pepper. Cook until the mushrooms are lightly browned on both sides, about 4 minutes. Do not stir the porcini, or they will break rather, turn them gently with a spatula. Transfer the porcini to a plate, and proceed as before with the remaining oil, garlic, porcini, salt and pepper.

Discard the excess oil from the skillet, and over medium heat, return all of the porcini to the pan add the butter and parsley. Adjust the seasoning, add the stock, and simmer until the mushrooms are tender, about 5 minutes. Meanwhile, add the pasta to the boiling water. As soon as the pasta is done, about 1 to 1 ½ minutes after it returns to a boil, gently remove with tongs and a spider to the sauce. Add a little pasta water if the sauce seems dry. Sprinkle with the grated cheese, toss and serve.

Excerpted from Celebrate Like an Italian by Lidia Bastianich and Tanya Bastianich Manuali. Copyright © 2017 Tutti a Tavola, LLC. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Gragnano Tagliatelle ai Funghi Another italian classic: Tagliatelle ai Funghi. The autumN flavor of mushrooms meets the delicacy of a long, flat pasta. Definitely one of my favourite main, a dish that delivers a great taste whether the pasta is made with durum wheat semolina or eggs. Preparing a great mushroom sauce isn’t difficult at all, it’s all about good quality ingredients. I was lucky enough to quickly shop at “Capodichino” Airport in Naples and bring with me these Tagliatelle from Gragnano, a town near Naples probably founded around 89 AD in a hilly area made extraordinarily ​​fertile by the presence of volcanic debris. The symbol of this city is via Roma. This road was specially designed to be the best natural pasta drying space. Old pictures taken at the beginning of the 1900 show this road cluttered with rows of barrels of spaghetti dried in the open air. Yet very year inhabitants of Gragnano celebrate the Feast of Pasta to relive the moments when people hung the pasta to dry on their balconies. Tagliatelle alla Bolognese Recipe

Ragù served over silken egg tagliatelle is one of the signature dishes of Bologna, the food-loving capital city of Emilia-Romagna. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it.

In our recipe, we have given you two options: make your own pasta and ragù following the traditional steps, which typically takes about two hours, or use authentic Emilia-Romagnan products to create an authentic dish in half an hour. However you decide to go, we are sure the dish will transport you to the terracotta rooftops of Bologna with each bite.

Tagliatelle alla Bolognese (Tagliatelle with Bologna-style Ragù)
Recipe courtesy of Eataly

For the pasta:

1 pound egg tagliatelle (use dry or make fresh dough)
Grana Padano DOP cheese, for serving
Coarse sea salt, for pasta water

For the ragù:

Using a producer's traditional ragù:

1½ cups of ragù alla Bolognese
Extra virgin olive oil, to taste
1 clove garlic

To make your own sauce

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1 rib celery, minced
1 tablespoon garlic, minced
4 ounces ground veal
4 ounces ground pork
4 ounces ground beef
¼ cup tomato paste
¼ cup white wine
¼ cup chicken or beef stock
Fine sea salt, to taste

To prepare the ready-made ragù:

In a large skillet, heat the garlic in a drizzle of extra virgin olive oil. When it becomes fragrant, remove and discard. Add the ragù, and heat over medium until simmering.

To make your own ragù:

In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the carrot, celery, and garlic, and cook, stirring frequently, until softened and fragrant, about 2 minutes more.

Crumble the veal, pork, and beef into the pot. Season with fine sea salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes. Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using: there may not be an excessive amount of fat.)

Add the wine, and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.

Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer. Taste the sauce, adjust the seasoning if necessary, and remove from the heat.

To cook the pasta:

Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with coarse salt and add the pasta. Cook a few minutes less than package instructions if dry or until the pasta rises to the surface if fresh.

When the pasta is cooked, drain it in a colander, preserving a small amount of the cooking water. Transfer immediately to the saucepan, and toss vigorously to combine and allow the pasta to cook a final minute in the sauce. If needed, add a small amount of the cooking water, to loosen the sauce.

Serve immediately with the grated cheese on the side, and dream of Bologna.

One thought on “ A Taste of Campania: Tagliatelle al Limone Recipe ”

How very wonderful! We can now enjoy, not only your amazing pasta in all its shapes and forms and delicious sauces, but be taken on a guided tour of the regions where your recipes originate.
Well done and thank you Pasta Evangelists

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