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Tagliatelle with Wild Mushrooms

Andy Baraghani
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Flat-leaf parsley

4 cups

Mushrooms, assorted

2 tsp

Rosemary

1/2

Yellow onion, medium

9

Egg yolks

1/4 cup

Chicken stock

1 1/8 cups

(170 grams), type 00 flour

7 tbsp

Durum flour

5 tbsp

Olive oil

3 tbsp

Butter, unsalted

1/4 cup

Parmesan cheese

2 tbsp

Water