Instructions

Prepare the Dough

Place the flour on a work surface and create a well in the center. Crack the eggs into the middle and beat them with a fork. Gradually incorporate the flour using your fingertips until a dough forms.

Knead and Rest

Knead the dough until smooth and elastic. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

Roll and Cut the Pasta

Roll out the dough using a rolling pin or pasta machine until thin. Shape into a rectangle and cut into long strips to form tagliatelle.

Prepare the Sauce

Finely chop the shallot and sauté it in butter until soft. Clean and cut the porcini mushrooms into small pieces, then add them to the pan. Cook over low heat for about 10 minutes, adding white wine as needed. Season with salt and pepper.

Add the Walnuts

Coarsely chop the walnuts and briefly toast them in a separate pan with a drizzle of olive oil. Add them to the mushroom mixture and stir well.

Cook the Pasta

Cook the tagliatelle in plenty of salted boiling water until al dente, then drain.

Combine and Serve

Add the pasta to the sauce and toss gently. Stir in the grated Parmesan cheese and cook for another minute. Serve immediately, topped with additional Parmesan and freshly ground black pepper.