Porcini Tagliatelle with Porcini – Roquefort Sauce

Ingredients for Pasta:

250 g Flour

20g Porcini, dried, crumbled

1 tsp Salt

2 big Eggs (XL)


Ingredients for Porcini – Roquefort Sauce:

25g Porcini, dried

150g Roquefort

350ml Heavy cream

2 Garlic, crushed

Salt, Pepper

Parmesan, grated


Prep.time: 20 minutes plus 30 minutes rest

Cooking time Mushroom Sauce: 12 minutes

Cooking time Lasagne: 35 minutes

You’ll need: Dough hook, Stirring tool, Pasta roller


  1. Put the flour, salt, porcini and eggs into the bowl of the machine. Attach the dough hook and set the speed to 1-2 and knead for 2 minutes or until the dough comes together. Place the dough onto the work surface and knead until smooth.
  2. Wrap in cling film and rest for 30 minutes.
  3. Attach the Flat Pasta Maker to the machine, and cut pasta into 2-3 equal pieces. Lightly roll it with a rolling pin into a rectangle shape.
  4. Set the Flat Pasta Roller to the widest setting, moving up through the numbers on the side of the roller, and using a low speed, feed the pasta through it several times, until the pasta is smooth.
  5. Reduce the thickness of the roller by 1, and feed the pasta through again. Continue to reduce the thickness until the required thickness has been achieved
  6. Cut pasta sheets to 25-30 cm long and attach the tagliatelle cutter to the machine. On speed 1, feed the pasta through the cutter.
  7. Soften dried porcini in hot water, drain and set aside
  8. Attach stirring tool, and set temperature to 120C.
  9. Add roquefort, heavy cream, garlic and porcini in the bowl and cook for 5 minutes on low speed. Season with salt and pepper.
  10. To cook the pasta, fill the bowl with salted water and bring boil. Add pasta and cook for 5 minutes.
  11. Drain tagliatelle, and fold in porcini sauce. Serve with grated parmesan.


Baked in partnership with Kenwood Switzerland

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