Buckwheat Tagliatelle with Wild Mushroom Sauce from Leaves from The Walnut Tree: Cooking of a Lifeti
First make the pizzoccheri Mix the flours together, add the salt. Make a well in the centre of the flour. Break the eggs into the well and make a dough. Knead till firm. Gut the dough on the taglia...
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Ingredients
- 200 g/7 oz buckwheat flour
- 3 cloves garlic, finely chopped
- pinch of salt
- 3 eggs
- 75 g/3 oz strong white flour
- 3 tablespoons fresh tomato purée
- 450 g/1 lb mixed wild mushrooms, sliced
- 1 tablespoon flatleaf parsley, finely chopped
- 2 tablespoons extra-virgin olive oil
- freshly grated Parmesan cheese
- salt
- freshly ground black pepper
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