For the pasta dough

200 g all-purpose flour
140 g egg yolks
1 tbsp olive oil

For the Chanterelle Sauce

Chanterelles
Onions
Garlic
White wine
Vegetable stock
Fresh parsley
Butter
Salt and pepper

For the pasta dough, knead flour, egg yolks, and olive oil into a smooth dough using a stand mixer or by hand. Wrap the finished dough in cling film and let it rest for about 30 minutes.

Then, roll out the dough very thinly on a floured surface. This is best done with a pasta machine. Cut the rolled-out dough into fine tagliatelle, let it dry briefly, and then cook it al dente in boiling salted water.

Drain the cooked pasta, spread it out briefly, and drizzle with a little olive oil or butter.

For the sauce, clean and wash the chanterelles and drain them well. Sauté them vigorously in a pan, then set aside briefly. Sauté onion and garlic in a little butter, add the chanterelles, and deglaze with white wine. Pour in vegetable stock and season with salt and pepper.

Finally, add the tagliatelle, fresh parsley, and a small piece of butter to the sauce, mix everything well, and serve immediately.



Serving suggestion
Served with freshly grated Parmesan or additional herbs, the chanterelles develop their particularly delicate aroma.