Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce
Buttery, nutty, and so delicious! This Homemade Tagliatelle With Herbed Brown Butter Mushroom Sauce is the perfect meal for lunch or dinner any time of year.
Ingredients
Pasta
- 1½ cups all purpose flour*
- ¾ teaspoon salt
- 2 large eggs beaten
- 2 large egg yolks beaten
Sauce
- 1 cup salted butter
- 4 cups sliced baby bella mushrooms
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
Instructions
Pasta
- In a medium bowl, combine flour, salt, eggs, and egg yolks.
- Mix well.
- Turn out onto lightly floured surface.
- Knead dough until it becomes smooth and elastic, adding more flour if necessary.
- Flatten into a disc.
- Wrap in plastic wrap.
- Set aside to rest for 20 minutes.
- Divide dough in half.
- Form dough into a rectangle.
- Set pasta machine to 0.
- Run dough through machine.
- Turn horizontally.
- Fold left side in, being careful to line up top edge of dough.
- Repeat with right side.
- Run through dough rollers.
- Repeat this process 3 or 4 times, until dough has straight edges.
- Change setting to 1.
- Pass dough through rollers.
- Repeat for settings 2 through 7, flouring dough as necessary.
- Cut the dough into workable lengths, about 12" long.
- Use a sharp knife, pizza cutter, or pastry cutter to cut dough into ¼ inch wide strips.
- Flour generously on both sides.
- Stack pieces.
- Roll into a nest.
- Set aside while you cut the next sheet.
- Repeat steps until all dough is used.
- While making sauce, bring a large pot of salted water to a boil.
Sauce
- In a large skillet or dutch oven, heat butter over low heat until melted.
- Continue to cook on low heat, stirring occasionally, until butter separates and the milk solids turn golden brown.
- Add mushrooms and herbs.
- Cook until the mushrooms have released their juices, about 5-6 minutes.
Assembly
- Cook pasta for 2 minutes.
- Use tongs to remove pasta from cooking liquid and place in pan with sauce.
- Toss gently.
- Serve immediately.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- You can use any blend of mushrooms that you like for this recipe!
- If you don't have all the herbs, you can use the ones listed that you do have. It may have less flavor, but it will still be delicious!
- Store-bought pasta can be used for this recipe.
- When the dough is done kneading, it should be very smooth!
- Use a small piece of dough to clean the pasta machine before starting.
- Keep any dough you're not working with wrapped in plastic.
- When rolling out the dough, flour the dough you're working with generously to keep it from sticking to the pasta machine or itself!
- If you don't have a pasta machine, the dough can be rolled out with a rolling pin to about ¼" thick.
- Depending on your cooktop, you may need to brown the butter at a higher temperature!
- If the pasta starts to dry out before its cooked, the cook time may need to be adjusted.
Nutrition
Serving: 2cupsCalories: 659kcalCarbohydrates: 40gProtein: 12gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 307mgSodium: 846mgPotassium: 442mgFiber: 2gSugar: 2gVitamin A: 1711IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.