Homemade Tagliatelle with fresh porcini, pork sausage and cherry tomatoes.

Serves 4

250g tagliatelle* (recipe below)

200g porcini

150g pork sausage

150g cherry tomatoes

1 clove garlic

Fresh rosemary, chopped

1 spoon of gravy

Chicken stock

Salt

Black Pepper

White wine

Preparation:

• Clean the Porcini with a little water. (Don't use too much water as the Porcini will absorb the water).

• Cut the Porcini in cubes of 1.5 cm x 1.5 cm.

• Slightly pan fry the garlic and the chopped rosemary.

• Sauté the porcini and add some white wine. Cook for 3 minutes.

• Cut the cherry tomatoes into half. In another pan, sauté the pork sausage and the cherry tomatoes.

• When the pork sausage and cherry tomatoes are cooked, add the porcini and cook together for 3-4 minutes.

• Cook the Tagliatelle in salted boiling water for 4 minutes. Then sauté with the sauce for 2 minutes and add a spoon of gravy and chopped fresh rosemary.

Tagliatelle

250g Italian white flour 00

2 Italian all eggs

2 Italian yolks

1 spoon extra virgin olive oil

Preparation:

• Mix all the ingredients well to make a dough.

• Roll out the sheets of pasta and cut 1.5 mm each to make tagliatelle.

*If fresh tagliatelle is not available, substitute with 250g dried tagliatelle and proceed with recipe.