Fresh Tagliatelle With Chanterelles & Lemon Zest Recipe

A homemade pasta with a bright flavour from Greg Marchand's Frenchie.

Ingredients

Pasta Dough
1-1/2 cup Italian flour
3/4 cup pastry or cake flour
Pinch of fine salt
2 extra-large eggs
3 extra-large egg yolks

Mushrooms
9 oz. small chanterelles
1/2 bunch flat-leaf parsley
1-1/2 tbsp unsalted butter
Salt
2 tbsp coarse sea salt
1/4 cup crème fraîche
Grated zest and juice of 1 lemon
Generous 1/2 cup freshly grated Parmesan
Generous handful of baby arugula
Olive oil
Fleur de sel

Directions

Pasta Dough

Step 1: Combine the flours and salt in a large bowl and make a well in the centre.

Step 2: Lightly beat the eggs with a fork in a small bowl, then beat in the yolks. Pour the egg mixture into the flour “well” and gradually stir in the flour with a fork; when the dough becomes too stiff to stir, mix and knead in the remaining flour with your hands.

Step 3: Turn the dough out onto a floured surface and knead it until it comes together into a ball. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.

Tagliatelle

Step 1: Divide the dough into three pieces. With a rolling pin (or your palms), flatten each one to 1?2″ thick. Roll one piece through the pasta machine on the widest setting. Fold the dough in half or into thirds and pass it through the same setting, then repeat several times, until it’s smooth and silky.

Step 2: Lower the setting and again pass the dough through the machine, sprinkling the dough with flour if it becomes sticky. Repeat until you have rolled the dough through the next-to-the-last setting. Lay the sheet of dough on a floured surface and repeat with the remaining dough.

Step 3: Cut the pasta into 8″-long sheets, then use the fettuccine cutter on the pasta machine to cut the sheets into 1?4″-wide ribbons. Toss with a little flour and spread out on a floured baking sheet to dry at room temperature (refrigerate if not using the same day).

Mushrooms

Step 1: Trim the chanterelles and scrape clean with a damp cloth and/or the tip of a small knife. (If they are very dirty, wash them very quickly in cold water, then immediately drain on a kitchen towel and pat dry.) If your chanterelles are large, halve or quarter them.

Step 2: Remove the parsley leaves from the stems.

Cooking The Pasta

Step 1: Bring a large pot of water to a boil.

Step 2: Meanwhile, heat the butter in a large skillet over medium-high heat until foaming. Add the chanterelles and sauté until tender, 5 – 8 minutes. Season with a pinch of salt and set aside in a warm spot.

Step 3: When the water is boiling, add the coarse salt, then add the tagliatelle and cook until al dente, about 2 minutes. Drain, reserving a little of the pasta water, and transfer the pasta to the pan with the mushrooms.

Step 4: Add the crème fraîche, parsley leaves, lemon zest, half of the lemon juice and three-quarters of the Parmesan. Stir well, adding a little of the reserved pasta water if necessary and season with salt.

Finishing Touches

Step 1: Toss the arugula with a drizzle of olive oil, the rest of the lemon juice and a pinch of fleur de sel.

Step 2: Divide the arugula among four shallow bowls and top with the pasta. Sprinkle with the rest of the Parmesan and serve immediately.

Reprinted with permission from Greg Marchand’s Frenchie (2014 Artisan Books).

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