Servings:
4
INGREDIENTS
- For the dough:
- - 100g Probios’ durum wheat semolina
- - 40g Probios’ type 0 flour
- - 20g Probios’ chickpeas flour
- - 80ml water
- - 1 tablespoon Il Nutrimento’s evo oil
- - Salt
- - A pinch of turmeric powder
- For the condiment:
- - 100g Probios’ dry cannellini beans
- - 300g boletus mushrooms
- - 2 cloves of garlic
- - Lesser calamint
- - Parsley
- - Il Nutrimento’s evo oil
- - Salt and pepper
INSTRUCTIONS
- First, cook the cannellini, that you previously soave with water for the whole night. Boil them with water on a low heat, with a clove of garlic.
- Then, prepare the dough.
Sift the flours on a pastry board
Pour the room temperature water and the oil in the middle. Add a pinch of salt and turmeric powder.
- Knead for 10 minutes to obtain a smooth dough.
Cover it with cling film and let it sit for 30 minutes before using it.
- In the meantime, you can prepare the condiment.
Clean the mushrooms and chop them. Mince the garlic and the lesser calamint and sauté them in a pan with a few oil. Add the mushrooms and cook on a high heat for a few minutes, adding some salt and pepper.
When the cannellini beans are done, drain them keeping the cooking water and process half of them with a blender to obtain a cream.
Add the whole cannellini in the pan with the mushrooms and add the beans cream too. - Level the pasta to a 3mm layer and create the tagliatelle, that you’ll place on a pastry board with some flour at the bottom.
- Boil the tagliatelle with water, drain them and combine them to the cannellini and boletus cream, if needed add a tablespoon of cannellini cooking water. Decorate with minced fresh parsley and freshly ground black pepper.
