Bring Autumn to your Kitchen

porcini-2It’s Autumn. And here in Montalcino, that means it’s time for mushrooms.   In particular, Porcini mushrooms. It’s very common to see lone searchers heading into the woods looking for these spontaneous fruits of the land.

A great dish for the cool autumn evenings is Tagliatelle pasta with Porcini sauce.

Here is our Bindocci family recipe.






1 1/4 cups of white flour

2 eggs, preferably free range

1 lb of fresh Porcini mushrooms

1 clove of garlic

Extra Virgin Olive Oil




Put the flour on the pastry board, creating a hole in the middle, and pour the eggs in the center. Beat the eggs and slowly add flour using a fork. Once the dough gets more compact, use your hands to work it until you obtain a spherical, elastic dough. Roll it up with wrap and let it rest for 30 minutes.

Now prepare the Porcini sauce. Remove the dirt from the stem with a little knife and rub them with a damp cloth. Then slice them. Put one tablespoon of Extra Virgin Olive Oil in a pan with a clove of garlic. Once the garlic is lightly browned (don’t burn it), remove it and add the Porcini with salt and pepper. Cover the pan and let cook for 10 minutes.

Now you can roll the dough either with a Pasta machine or with a rolling pin. We always chose the second option. To do so, put the dough on a dry, floured surface or cutting board and put some additional flour on top of the dough. Start rolling it out with a rolling pin until you obtain a thin surface (Photo sfoglia). You can divide the dough into two smaller parts so that rolling will be easier. As you roll, shape the dough into a long, rectangular shape. Once you have a thin rectangle, cut the dough into thin slices (about 2 cm). Place the Tagliatelle slices on the cutting board or flat surface for 30 minutes or until they are somewhat dried (photo tagliatelle).



Finally, cook your Tagliatelle in boiling water for about 3 minutes and saute the pasta with the Porcini sauce. Now your Tagliatelle are ready to be enjoyed with a glass of Il Poggione Rosso di Montalcino. Salute!


While the Pasta cooks, please don’t forget to complete our Survey for a chance to win a bottle of Il Poggione Olive Oil!

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