Tagliatelle with mixed mushrooms

Mushrooms become the protagonists, along with many other seasonal delicacies, of our tables. I love mushrooms, in all shapes, colors and of course flavors. The thing I particularly love is to collect the species from me that I then cook, having a trusted friend who is a mycologist, before cooking them I take them to certify from him. That said, I leave you the recipe for my Tagliatelle with mixed mushrooms, I hope you like them. Ingredients 250 g Flour 2 eggs 100 g Porcini mushrooms 200 g Chanterelle mushrooms 2 cloves Garlic 100 g Speck Parsley salt and pepper Preparation Start the preparation of the Tagliatelle with mixed mushrooms from the pasta. In a bowl, combine the flour with the eggs, mix everything and knead until you get a solid mixture that can be worked on a pastry board. At this point, let the dough for the tagliatelle rest for 15 minutes covered, then roll it out with a rolling pin 5 mm thick and cut them into tagliatelle. I leave the greatness to you, feel free to cut them as you want. In this case I cut them slightly wider than the classic tagliatelle. Once ready, set the Tagliatelle aside. Wash and peel the mushrooms, place them in a pan with extra virgin olive oil, garlic and diced speck, cook for at least 20 minutes, then season with salt and pepper, then remove from the stove. Boil the tagliatelle in plenty of salted water, when they are cooked, drain them, keeping aside a ladle of cooking water, then add them to the sauce. Sprinkle everything with freshly chopped parsley and serve the Tagliatelle with mixed mushrooms hot.