Fresh tagliatelle & girolles

First prepare your mise en place. Grate the parmesan, measure the chicken stock and butter, peel the garlic and finely chop the parsley.

Then clean the girolles thoroughly by submerging the in lukewarm water, gently scrubbing of any dirt. Immediately transfer the mushroom to a salad spinner if you have one and dry. You want as little water as possible to be absorbed by the mushrooms. Cut the larger girolles in half or quarters.

Now roll out the pasta and cut into thin sheets of 30cm long. Dust with the semolina, roll up and cut into tagliatelle.

Now heat a pan with some oil and fry the mushrooms until all the moisture is cooked away and they start to turn golden brown. Then add the butter, and grate in the garlic. Once fragrant, add the chicken stock and allow to cook down into an emulsion.

Meanwhile bring a pan with salter water to a boil. Add the tagliatelle and cook for 1-2min max.

Transfer the pasta to the pan with the mushrooms, add some of the cooking water and finish cooking the pasta with the mushrooms.

Finally add the parmesan, parsley and the zest of 1 lemon. Season to taste with salt & pepper. Enjoy!