Hand-Pressed Tagliatelle with Wild Mushroom Ragù
Fresh pasta sheets rolled by hand and tossed in a slow-simmered ragù featuring forest mushrooms and rosemary, capturing the essence of traditional Italian home cooking. This italian-inspired pasta ready in about 65 minutes pairs fresh egg pasta sheets, mixed wild mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g fresh egg pasta sheets
- 150g mixed wild mushrooms
- 1, finely diced shallot
- 2 sprigs, leaves only fresh rosemary
- 60ml dry white wine
- 100ml whole milk
- 30g, finely grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium-low heat. Add diced shallot and cook for 3 minutes until translucent, stirring occasionally.
- Step 2: Add wild mushrooms and rosemary leaves, cooking for 8 minutes until mushrooms release their liquid and begin to brown.
- Step 3: Pour in white wine, scraping up any browned bits, and simmer for 5 minutes until liquid reduces by half.
- Step 4: Stir in whole milk and simmer gently for 10 minutes until ragù thickens slightly.
- Step 5: Cook fresh pasta in a large pot of salted boiling water for 2 minutes until tender, then drain, reserving 100ml pasta water.
- Step 6: Toss drained pasta with ragù in the saucepan, adding 2 tbsp reserved pasta water if too thick, until evenly coated and glossy.
Frequently asked questions
How long does Hand-Pressed Tagliatelle with Wild Mushroom Ragù take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hand-Pressed Tagliatelle with Wild Mushroom Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh egg pasta sheets from drying out.
Can I substitute ingredients in Hand-Pressed Tagliatelle with Wild Mushroom Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hand-Pressed Tagliatelle with Wild Mushroom Ragù for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hand-Pressed Tagliatelle with Wild Mushroom Ragù?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this hand-pressed are incredible.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
