Serious Handmade Tagliatelle with Wild Mushroom Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A labor of love featuring fresh pasta rolled thin and cut into delicate ribbons, tossed with a rich wild mushroom sauce infused with herbs and cream. This italian-inspired pasta ready in about 70 minutes blends all-purpose flour, large eggs, extra-virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 580 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp extra-virgin olive oil
• 8 oz wild mushrooms
• 1 shallot
• 2 cloves garlic
• 1 tbsp fresh thyme
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan
• to taste salt
• to taste freshly ground black pepper

Instructions

1. Step 1: Combine 2 cups all-purpose flour and a pinch of salt in a bowl. Make a well, add 3 large eggs and 2 tbsp extra-virgin olive oil. Mix with a fork until shaggy, then knead 8-10 minutes until smooth. Wrap and rest 30 minutes.
2. Step 2: Roll dough through a pasta maker on widest setting, fold, and roll again. Reduce setting until sheets are thin enough to see fingers through. Cut into 1/4-inch ribbons.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 chopped shallot and cook 3 minutes until softened. Add 2 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4: Add 8 oz sliced wild mushrooms and cook 8 minutes until liquid evaporates and mushrooms brown. Stir in 1 tbsp fresh thyme and cook 1 minute.
5. Step 5: Pour in 1/4 cup white wine, simmer 2 minutes until reduced. Add 1/2 cup heavy cream and simmer 5 minutes until thickened. Season with salt and pepper.
6. Step 6: Cook tagliatelle in salted boiling water 2-3 minutes until al dente. Drain, reserving 1/2 cup pasta water. Toss with mushroom sauce, adding reserved water to coat strands. Top with 1/2 cup Parmesan and serve immediately.