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Tagliatelle Pasta

Tagliatelle Pasta with English Peas and Garlic Scapes in a Roasted Wild Mushroom Cream Sauce

Chef Mario Raymond
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Course Salad
Servings 4

Ingredients
  

Pasta:

  • 7 egg yolks
  • 2 whole eggs
  • 14 ounces semolina or pasta flour
  • 1 Tablespoon olive oil
  • 1 teaspoon salt

Sauce and Finishing:

  • 16 ounces mushrooms of your choice
  • As needed olive oil
  • As needed salt and pepper
  • 1 cup peas
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 2 garlic scapes, sliced thin
  • As needed white wine
  • 1 cup heavy cream
  • As needed parmesan cheese
  • As needed parsley, chiffonade

Instructions
 

Pasta:

  • Mound the flour on your work surface and create a nest in the center. Add the eggs, salt, and olive oil, using a fork to break up the eggs. Using your hands, bring the flour into the liquids and work to form a dough. Continue to knead by hand, 8-10 minutes, until the dough is even and fully incorporated. If it seems too sticky, dust the outside with flour and continue to knead. If it seems too stiff or dry, sprinkle with water while continuing to knead.
  • Form the dough into a ball, wrap in plastic, and rest on the counter for at least 30 minutes.
  • Roll the pasta according to the machine’s instructions and your preference of thickness and cut the noodles 1/2 inch wide.

Sauce and Finishing:

  • Chop the mushrooms into bite-sized pieces. Toss with olive oil, salt, and pepper and place in a single layer on a sheet tray. Roast at 350° for 10 minutes. The mushrooms should begin to brown, and the edges should get crispy.
  • Blanch the peas in boiling water for 30 seconds, then shock in ice water to maintain the bright green color.
  • Bring a pot of salted water (like the sea) to a rolling boil. Cook the pasta while you make the sauce. If using pre-made pasta, cook according to the package directions and drain; do not rinse. If using fresh-made, boil three minutes and drain; do not rinse. The cooked pasta will go directly into the pan where you are making the sauce.
  • While the noodles are cooking, sauté the shallots, garlic, and garlic scapes over medium heat, about 1 minute.
  • Deglaze the pan with white wine, add cream, peas, and mushrooms, and salt and pepper to taste, and bring to a simmer. Taste and adjust seasoning and consistency with salt, pepper, and cream. Add the pasta to the sauce along with a small handful of cheese and a pinch of parsley and toss to coat.
  • Divide pasta, sauce, and garnishes into four servings. Finish with a little more of the cheese and parsley.