Homemade egg tagliatelle with chanterelles is a lovely summer dish with a clear alpine feel. Fresh pasta and a creamy sauce made with butter, white wine, cream and mushrooms come together in a recipe that is both simple and full of flavour.
Ingredients for 4 people:
For the pasta dough:
- 200 g flour
- 2 eggs
- 1 tablespoon olive oil
- a pinch of salt
For the chanterelle sauce:
- 500 g chanterelles
- 1/2 onion
- 1 garlic clove
- 1–2 tablespoons chopped parsley
- 50 g butter
- 1 glass dry white wine
- 250 ml cream
- salt
- black pepper
Preparation:
Knead the flour, eggs, olive oil and salt into a smooth pasta dough. Wrap it in cling film and let it rest in the refrigerator for about 1 hour. Then roll it out thinly, about 1 to 2 millimetres, and cut it into evenly sized strips. Meanwhile, clean the chanterelles carefully and cut the larger ones into smaller pieces. Finely chop the onion, garlic and parsley.
Method:
Melt the butter in a large pan and gently sauté the onion and garlic. Add the chanterelles and cook them for a few minutes until fragrant. Deglaze with the white wine, season with salt and pepper, then pour in the cream. Let the sauce reduce slightly and finish with the chopped parsley. Cook the egg noodles in plenty of salted boiling water, drain and toss immediately with the chanterelle sauce. Serve straight away.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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