Homemade tagliatelle with chicken and mushrooms

Homemade Tagliatelle with Chicken and Mushrooms

Welcome to the wonderful world of homemade pasta! Today, we will explore a delicious recipe for homemade tagliatelle with chicken and mushrooms, a perfect choice for a savory dinner, full of flavor and love. This recipe is not just a way to learn how to prepare fresh pasta, but also an opportunity to bring family and friends together around the table. So, let's get started!

Preparation time: 30 minutes
Cooking time: 25 minutes
Total: 55 minutes
Servings: 4

Ingredients

For the pasta:
- 2 large eggs
- 150 g flour (preferably type 00 pasta flour)
- A pinch of salt

For the sauce:
- 1/2 chicken breast (about 200 g)
- 300 g mushrooms (champignon or other preferred mushrooms)
- 2 ripe tomatoes
- 1 medium onion
- 5 cloves of garlic
- Salt and pepper to taste
- 2-3 tablespoons of olive oil
- Fresh parsley for garnish

Step by step

1. Preparing the pasta

Mixing the ingredients
In a large bowl, crack the 2 eggs and add a pinch of salt. Using a fork, beat the eggs until they become homogeneous. Gradually start incorporating the flour, mixing with a spatula or with your hands until you obtain a smooth dough.

Kneading the dough
Transfer the dough to a lightly floured work surface. Knead the dough for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, add a little more flour.

Resting the dough
Form a ball from the dough and wrap it in plastic wrap. Let it rest for 10-15 minutes at room temperature. This step is essential as it allows the gluten to relax, making the dough easier to roll out.

2. Rolling out the pasta

Rolling the sheets
After the dough has rested, divide it into 2-3 portions for easier handling. Using a rolling pin, roll out each portion of dough into a thin sheet, about 1 mm thick, on a floured surface.

Cutting the pasta
Roll up the sheet of dough, then cut it into strips about 1 cm wide. Unroll the pasta strips and let them dry slightly on a floured surface for about 10 minutes. These homemade tagliatelle will spectacularly absorb the flavors of the chicken and mushroom sauce!

3. Preparing the sauce

Preparing the ingredients
Cut the chicken breast into cubes of about 2 cm. Clean and slice the mushrooms thinly. Finely chop the onion and garlic, and peel and dice the tomatoes.

Sautéing the chicken
In a large skillet, heat the olive oil over medium heat. Add the chicken breast cubes and sauté for 5-7 minutes until golden. Make sure to turn them occasionally to brown evenly.

Adding the vegetables
Add the chopped onion and mushrooms to the skillet, stirring occasionally. Let them cook for 5 minutes until the mushrooms soften. Then, add the diced tomatoes, stir, and let the sauce simmer on low heat for 10 minutes. If the sauce becomes too thick, you can add a little water.

Finishing the sauce
In the last minutes of cooking, add the minced garlic, salt, and pepper to taste. Let the sauce cool slightly before combining it with the pasta.

4. Cooking the pasta

Boiling the pasta
In a large pot of boiling salted water, add the homemade tagliatelle and boil for 3-4 minutes until al dente. Be careful, as homemade pasta cooks faster than store-bought.

Combining the pasta with the sauce
After the pasta is cooked, drain it and add it directly to the skillet with the chicken and mushroom sauce. Mix well to combine all the ingredients and let the pasta absorb the flavors of the sauce.

5. Serving

Presentation
Serve the tagliatelle with chicken and mushrooms in deep plates. Sprinkle chopped fresh parsley on top for an extra touch of flavor and color. Serve hot, alongside a fresh green salad or a side of steamed vegetables.

Practical tips

- Choosing the flour: Always use high-quality type 00 flour for the best results. It contains more gluten, which will give the pasta a better texture.
- Resting the dough: Do not skip the resting stage of the dough! This is essential for achieving perfect tagliatelle with a soft and elastic texture.
- Vegetarian option: If you want a vegetarian option, replace the chicken breast with tofu or seasonal vegetables like zucchini or eggplant.
- Flavor combinations: You can add herbs like basil or oregano for an extra burst of flavor.

Nutritional information

This recipe for homemade tagliatelle with chicken and mushrooms offers a balanced meal, rich in protein from the chicken and full of fiber from the vegetables. The calories for one serving are approximately 450-500 kcal, depending on the exact amount of oil used and the type of mushrooms.

Frequently asked questions

1. Can I use whole wheat flour for the pasta?
Yes, but you will need to adjust the amount of liquid, as whole wheat flour absorbs more water. Also, the texture of the pasta will be different.

2. How can I store leftover pasta?
You can store cooked pasta in an airtight container in the refrigerator for 2-3 days. Reheat gently in the microwave or skillet before serving.

3. Can I freeze the pasta?
Yes, homemade pasta can be frozen, but it is recommended to freeze it before cooking. Place it on a tray in the freezer until firm, then transfer it to an airtight container.

Serving suggestion

These homemade tagliatelle with chicken and mushrooms pair perfectly with a glass of dry white wine or, for a non-alcoholic option, with a herbal tea. It might be a good idea to add a light dessert, such as a fresh fruit salad or an apple tart, to end the meal deliciously.

We conclude this culinary journey hoping that you will try this recipe for homemade tagliatelle with chicken and mushrooms and that it will become one of your family's favorites. Enjoy every step of the cooking process and savor the aroma and flavor of every bite! Bon appétit!