Tagliatelle ai funghi morel

This year I decided to finally shell the money and buy some of those morel mushrooms that everyone keeps saying are so delicious. So I went ahead and bought these great looking morels.

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Next I had to decide how to cook them. I thought long and hard: should I go for fancy or for simple? How can I taste them at their best?
I ended up deciding to cook them simply to showcase their flavor at its purest. After all it was my first time having morels and I wanted to judge them on their own flavor. So I sauteed them in butter, sprinkled with parsley and served them with some homemade tagliatelle.

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The verdict: morels are good, yet not my favorite mushroom. Morels are not as flavorful and meaty as some other mushrooms such as porcini, but they have a very distinct hearty flavor. I have not much experience with truffles, but I would liken morels taste more to truffles than to mushrooms. Given the subtlety of their flavor, I think you need to have relatively a lot to really taste them.

Morel Pasta

Anyway, here the recipe.

Tagliatelle ai funghi morel


  • 2 eggs
  • 4 oz. flour
  • 3 oz. semolina flour
  • Sauce
  • 1/2 lb. fresh morels
  • 2 tbsp butter
  • small bunch parsley
  • grated parmesan (optional)
  • ground black pepper (optional)


  1. Knead all of the ingredients together until you have a smooth ball of dough. Place under a bowl to rest for 30 minutes.
  2. Divide the dough in 4 pieces and roll each one out in an almost transparent sheet.
  3. Cut the pasta sheets lengthwise into 1 inch wide strips.
  4. Sauce
  5. Clean the morels and slice them.
  6. In a pan, melt butter until it starts turning brown. Add the morels and cook until the mushrooms are cooked through (about 10 minutes). Add some of the minced parsley.
  7. Cook the pasta in plenty of salted boiling water. It will cook very fast (about 2 minutes) so be ready with the sauce when you start cooking the pasta!
  8. Dress the past with the sauce adding more parsley and butter as needed.
  9. Add grated parmesan and or pepper if you like it.

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One Response to Tagliatelle ai funghi morel

  1. Chiara says:

    hanno un aspetto molto invitante Pola!

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