1 lb matsutake mushrooms
3/4 cups plus 1 tbsp olive oil
5 cloves garlic, finely chopped
1/4 cup unsalted butter, chilly and cubed
1/2 cup finely grated parmigiano-reggiano
peel of 1 lemon, pith eliminated and peel finely chopped
1/4 cup finely chopped parsley
30 mint leaves
black pepper to style
Make the tagliatelle
Frivolously mud a wood work floor with 00 flour. Line a sheet pan with parchment paper and calmly mud with semolina.
Lay your sheet(s) of pasta on the work floor. Use a knife to chop 12-inch-long sheets, eradicating the scraps from the unclean edges.
Frivolously mud every sheet with 00 flour and neatly stack them two or three excessive. Utilizing your fluted pastry cutter, reduce across the edges of the stacked sheets so the entire edges are ruffled.
Starting on the lengthy fringe of the stack of sheets, transfer inward and reduce ½-inch-wide strands.
Generously mud your strands of tagliatelle with 00 flour and gently shake them to separate. Curl the batch right into a horseshoe form and place it on the ready sheet pan.Repeat with the remaining sheets.
Let dry for 20 to half-hour at room temperature. If not utilizing instantly, cowl the sheet pan with plastic wrap and refrigerate for as much as 24 hours.
Saute the mushrooms
Clear the filth from the mushrooms by peeling off the primary layer of flesh on the stems with a paring knife. Watch out to keep away from taking off an excessive amount of. With a barely damp towel, gently however totally clear away any remaining filth.
Slice the mushrooms very thinly, chopping by each the caps and the stems so you find yourself with slices about ⅛ inch thick by about 2 inches lengthy
Place a big saute pan over excessive warmth and add ¼ cup of the olive oil. Add about one-third of the mushrooms in a fair layer and sear, turning to make sure even coloring, till golden brown across the edges and cooked by, 5 to 7 minutes.
Switch the mushrooms to a plate or bowl and put aside. Repeat this course of, including ¼ cup of the olive oil with every batch of mushrooms till you’ve gotten cooked the entire mushrooms. Reserve the saute pan.
Cook dinner and Assemble
Convey a big pot of water to a boil over excessive warmth. Generously salt the water.
Whereas the water is heating, return the sauté pan to low warmth and add the remaining 1 Tbsp olive oil. Add the garlic and gently prepare dinner till fragrant however with out colour, 10 to fifteen seconds. Return the mushrooms to the pan and stir to mix.
Add the tagliatelle to the water and prepare dinner for 30 seconds to 1 minute, till tender however not gentle. Whereas the pasta is cooking, add ½ to ¾ cup pasta cooking water to the pan. Add the butter and swirl the contents of the pan to emulsify.
Utilizing tongs or a pasta basket, take away the pasta from the pot and switch to the saute pan. Flip the warmth as much as medium. Toss for 1 to 2 minutes to marry the pasta and the sauce.
Take away the pan from the warmth and add half of the parmigiano. Add the lemon peel and parsley and proceed tossing to mix. If the sauce begins to tighten, add a splash of pasta cooking water to loosen. When the pasta is correctly married, it is going to cling to the sauce and have a shiny sheen.
Serve and Take pleasure in
Divide into bowls and garnish with the remaining parmigiano, mint, and pepper.
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