Tagliatelle are a type of pasta which is made by cutting sheets of dough into long, thin strips and then rolling them. This pasta can be served dry or in soup. Fresh tagliatelle uses egg yolks for the sauce because it does not need to boil before adding the other ingredients like bacon and mushrooms as some other types of sauces do.,
Jamie Oliver has a recipe for “mushroom tagliatelle jamie oliver” that is full of flavor. The dish is easy to make and perfect for a dinner party.
Pasta is one of those foods that I could eat in large quantities. That’s probably why I don’t cook it too frequently; I wouldn’t be able to contain myself otherwise.
Plus, with a name like Herby Mushroom Tagliatelle, you can’t go wrong. Don’t you wish you could eat it all?
Tagliatelle is one of my favorite pastas to cook with because the broad noodles can withstand practically any sauce: a heavy bolognese, a creamy cheese sauce, or a herb-infused butter and white wine sauce.
I’m drooling all over again. Put a stop to it. Put a stop to it.
Okay, I’ll take a step back. DeLallo requested me to make a meal using their Tagliatelle Nests last month. I knew I had to produce a show-stopping pasta with wintery tastes right now.
But what should I do? Sage? Mushroom? Is that goat cheese? What’s the deal with brown butter? Why not all of the above, in fact? The earthy and subtle flavors of sage and mushroom are a traditional pairing. The goat cheese adds a freshness to the dish, cutting through the mushroom’s woodsy overtones. What about the brown butter? I mean, buttered spaghetti is one of my favorites!
And so was created this recipe. So! Let’s speak about a few pasta tricks that will elevate this spaghetti to a ten.
Tagliatelle Pasta Cooking Instructions
Overcooked pasta is one of the worst culinary disasters. When a recipe asks for cooking pasta in water before transferring it to a pot to complete cooking, inexperienced chefs often overcook the pasta in the water, afraid that if they don’t, their pasta would become hard as rock.
If you’re cooking tagliatelle in boiling water and finishing it in a sauce, I’ve found that 6 minutes is a good time to boil your pasta. Then, after it’s in the pot, simmer it for another 3-5 minutes. Because the heat in the saucepan differs from that in the boiling water, the extra time in the pan will not result in overdone pasta. It should, in fact, be precisely al dente.
Furthermore! Before you pour in the pasta, make sure your sauce in the pot is hot, hot, hot. If the sauce is just warm, it will lower the temperature of your pasta, requiring you to cook the pasta for longer and thereby overcooking it. So have that sauce boiling before you start cooking the pasta.
Let’s get started with this Broma-curated Holiday Gift Set! In this “dinner party” gift package, I’ve included some of my favorite DeLallo goods, making it ideal for the cook in your life.
Pitted Castelvetrano Olives, Pepper Jack Cheese (not seen), Sopressata, and Artichoke Bruchetta make for an enormous cheese and charcuterie board, followed with Tagliatelle Nest Pasta and a Pomodoro Fresco Creamy Vodka Sauce for the main dish. Only a bottle of wine and a few companions are lacking!
All you have to do is wrap and give this set to your favorite gourmet since it comes in a gorgeous gift box.
Here’s where you can get your Broma-curated Dinner Party Collection, and happy giving!!
- 1 DeLallo Tagliatelle Nest Pasta packet (8.8 oz)
4 tblsp butter (unsalted)
- 8 oz. tiny shiitake mushrooms, washed and sliced roughly
2 tbsp. fresh sage leaves (whole)
2 tablespoons chopped fresh thyme
2 big garlic cloves
1/2 a glass of white wine
1/2 gallon of chicken stock
1/2 cup parmigiano reggiano grated
- season with salt and pepper to taste
4 ounces crumbled goat cheese
- 1/4 cup pine nuts, roasted
- A big pot of water should be brought to a boil. 3 tablespoons of salt, generously sprinkled in the water
- When the water is boiling, add the pasta and simmer for 6 minutes. Because you’ll continue to cook the pasta later, it won’t be entirely done. While the mushrooms are cooking, strain the pasta and put it aside.
- Melt the butter in a large saucepan over medium heat until aromatic, approximately 1 minute. Cook for a further minute after adding the sage leaves. At this stage, the butter should be gently browned, and the sage should be soaking up part of it.
- Add the mushrooms, thyme, and garlic and simmer, stirring frequently, for approximately 5 minutes, or until the mushrooms are brown and glossy. If your mushrooms seem to be drying out at any stage, add 1 tablespoon extra butter.
- Allow for 1 minute of cooking after deglazing your pan with white wine to eliminate part of the alcohol. Toss in the chicken stock, tagliatelle, and parmigiano-Reggiano until everything is well combined. Cook for 3-5 minutes, or until the sauce has thickened and is creamy in appearance.
- Remove from fire and season with salt and pepper to taste. Serve with a dollop of goat cheese and a sprinkling of pine nuts.
DeLallo is the sponsor of this article. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!
The “mushroom tagliatelle without cream” is a dish that is easy to make and has many variations. It is made up of pasta, chopped mushrooms, garlic, butter, salt, pepper and Parmesan cheese.
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