Maltagliati Al Funghi is a simple pasta dish to make with few ingredients. If served in Rome the mushrooms used would be porcini. If you do not feel like making the pasta from scratch then use store bought tagliatelle instead.
Head straight on to the Recipe For ♥ Maltagliati Al Funghi ♥
At the beginning of March I could not imagine what Italy and the Italians have gone through with the virus. To be isolated from everyday occurrences is extremely stressful. We took for granted that we could just go to the shops. And go about our daily lives without a care in the world. Last month I had to go for routine blood tests. I was scheduled for them on the 16th of March, but decided to go four days earlier. The decision was made because I was in the area already. At no time did I give a second thought to Covid-19. But as I arrived at the pathologists I noticed a large sign in the hallway outside their office. The sign requested that all people coming to be tested wait there, and ring the bell. And I walked right past someone wearing a mask.
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And still I did not give it a thought. It was only when I saw the testing kits that I realized people would be coming in to be tested. And that the person I walked past might very well have the virus. The reception staff were fielding calls left, right and centre from people who wanted to know what the procedure was. It was then that I had second thoughts. Should I have waited for the virus to be over before having my blood taken? What about the staff who might draw blood for what appears to be routine, and that person is ill? And what about people who have the virus? In Mid March the South African Government declared a National State of Disaster in an attempt to prevent a pandemic in the country. On the 26th we went into total lockdown, which is still in place.
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Maltagliati Al Funghi
Ingredients
For the maltagliati
- 170 g 00 flour
- 3 egg yolks
- 1 egg
- pinch of salt, plus extra for cooking
For the maltagliati al funghi
- 50 g butter
- 180 g portobello mushrooms, thickly sliced
- 2 cloves garlic, thinly sliced
- salt and freshly ground black pepper to season
- 15 g Parmesan cheese, grated, plus extra for garnish
Method
For the maltagliati
- Place the flour into a stand mixer bowl
- Place the egg yolks and egg into a mixing bowl with the salt
- Whisk until combined
- Add to the flour and use a dough hook to make the dough
- Once together, tip out onto cling film and shape into a ball
- Wrap in the cling film and leave to rest for 30 minutes
- Roll out using your pasta roller (or by hand) until 1mm thick
- Cut random shapes as close as possible to 16mm wide and 60mm long
- Leave to dry while you bring a pot of water to the boil
For the maltagliati al funghi
- While waiting for the water to boil, place the butter into a large frying pan over a high temperature
- When melted, add the mushrooms and fry for 2 minutes
- Add the garlic, and turn the mushrooms and fry for another 2 minutes
- Season to taste
- As soon as the water boils, add a generous amount of salt
- Stir to combine and then add the pasta to the water and cook for 2 minutes
- While the pasta is cooking take 30mls of the pasta water and add to your mushrooms
- Shake the frying pan to emulsify the butter and then add the pasta
- Add the Parmesan and toss the ingredients together to coat the pasta
- Check the seasoning and serve topped with extra Parmesan
Notes
- artichokes
- broad beans and peas - or just the beans alone
- courgettes and prawns
- duck ragu
- langoustines and saffron
- morels
- salt and pepper
- mushrooms and cream
- scallops and thyme
- white truffle
Inspiration published on Lavender and Lime April 20:
-
- 2018 – Licorice Ice Cream
- 2016 – Lakeside Lodge And Spa
- 2015 – Soda Bread
- 2014 – Mirage
- 2012 – Lemongrass
- 2011 – Pan Fried Hake
Our industry has been declared essential and so I am back in my office. It is so weird to be here after three weeks at home.
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A delicious dish, Tandy – things brings back really lovely memories of dishes in Italy. I look forward to recreating this at home soon.
Enjoy Alex!
Tandy this recipe looks delightful and delicious! With us being stuck at home (and likely to last months more) I’m trying my hand at new recipes to incite my creativity and keep me sane! Thanks for sharing.
Hope you stay sane, and healthy!
I hope the lockdown is having the desire effect in South Africa…
Yes and no – the pandemic is slow to take hold, but people are starving!
Yes Italy has been in this situation for so much longer and has experienced a lot. I haven’t been near a health centre so I don’t know what it’s like here although I’ve heard there is a lot of confusion as people try to get up to speed with this ever changing pandemic.
I think the main thing is to get testing ramped up everywhere to get a clearer picture 🙂
Your return to working must be very satisfying, unless you run a high risk of being infected. Every decision now is really fraught. We are very fearful that our government will rush into restoration of normal activity and bring on a surge in disease before the health system can cope with it.
be well… mae at maefood.blogspot.com
We’ve not had the usual rush of orders so it’s just been a matter of getting back into a routine.
Tandy, it is amazing how quickly life can change.
I absolutely love Maltagliati Al Funghi and it’s the first dish I make when our local porcini mushrooms come into season.
Enjoy the local season 🙂
Love the extra sauce choices..;-)
I nearly took them out of the recipe 🙂
Hello dear Tandy ! Since we are isolated, I decided to make this one using our store bought pasta from our pantry staples, hoping it is not the greatest sin if I add dried porcini 🙂 Thank you and be safe !
So glad you had the ingredients in the pantry – and dried porcini is amazing!
This is really lovely. I love dried pasta, but there’s nothing quite like fresh! I was listening to the radio this morning, and they said that South Africa is in a good place now, that they locked down early. So good to hear.
We might be in a good place health wise, but the economy is tanked!
I am glad to know you are back at work now, Tandy. That is a relief to know. This lock down is destroying businesses and people are going to be in a bad way.
It is a tough call – lives matter and work is essential. Hopefully we manage all of this properly so our hospitals are not slammed