Tagliatelle with porcini mushrooms

Blend all the ingredients in a mixer using the dough hook.

Knead the dough well, cover and leave in the refrigerator to rest for at least an hour.

Roll out the dough very thinly and make tagliatelle using a machine or the traditional way.

Clean the porcini mushrooms.

Scrape the soil off the mushrooms with a small knife or rub them with a clean cloth, but do not wash them in water or you will damage them.

Cut them into pieces.

Heat 80 g of extra virgin olive oil in a pan and sauté the garlic.

Then add the sliced mushrooms.

Fry the mushrooms over high heat for 5 minutes, then add salt.

Lower the heat and leave to cook over medium-low heat for another 10 minutes.

Once the mushrooms are cooked, remove the garlic and chop half of the mushrooms finely together with the Culinaire Original.

Return the mushroom sauce to the pan with the remaining mushrooms.

Blend all the ingredients until you have a smooth mixture.

Spread on a silicone mat and bake at 140°C for about 15 minutes.

Store the flakes in a tightly sealed container with silicone granules so they stay crispy.