Is there a problem pasta can’t solve? We don’t think so. We made this one fresh, added wild mushrooms and a bunch of fresh thyme for this January blues antidote.
For the fresh pasta:
300g flour (we used a mix of all purpose and semolina, but either works)
150-170ml lukewarm water
2 tbsp olive oil
½ tsp salt
For the dish:
400g mixed mushrooms (we used a mix of oyster, shiitake, portobello and enoki)
2 tbsp olive oil
½ tsp salt
30g fresh thyme, leaves picked
50g white wine
350g fresh pasta or store-bought
1 tbsp vegan butter
To make the pasta, mix the semolina and all-purpose flour in a bowl. Pour in the lukewarm water, olive oil and salt and mix together in the bowl until well combined. Transfer the mixture to a working surface sprinkled with a couple tbsp of flour, and knead to a smooth dough (it will take around 10 minutes). Form it into a bowl, transfer it back to the bowl and let it sit in the fridge for 30-45 minutes.
Once the dough has rested, cut it into 2 portions. Flour your surface again, grab one of your portions and either roll it out using a pasta machine, or a rolling pin until it is around ⅛ inch thick. Dust the dough with flour again, then fold the top third of the dough onto the middle, and the bottom third of the dough onto the middle. Fold this in half. Use a knife to cut the dough in ½ inch strips. Unfold the strips and dust them with extra flour - ta da! Tagliatelle!
Put a large pot of salted water to boil, and drop your tagliatelle in for 2-3 minutes. Drain and slather up in sauce.
To make the sauce, start by prepping the mushrooms. Avoid washing them as they’ll absorb water and become soggy. Instead, use a damp towel to clean any dirt off. After they’re clean, slice them up. Heat your olive oil in a heavy sat pan over medium heat, and add your prepped mushrooms. Let them cook, untouched (important, don’t move them!), for 6-7 minutes, until the heat facing side is golden.
At this point stir them around lightly, and let them continue cooking untouched. Add the salt, fresh thyme and white wine, and let cook for 2-3 minutes, until the wine has reduced. Set aside while you cook your pasta in boiling salted water.
When the pasta is cooked, reserve about ½ cup of cooking water and set it aside. Drain your pasta, and transfer it to your cooked mushrooms. Turn the heat up to medium-high, and stir in the reserved cooking water and tbsp of butter in until the pasta is glossy.
Taste for salt and adjust to taste. Serve topped with extra fresh thyme and black pepper.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.