Tagliolini with Porcini Mushrooms

Pasta

1. Flatten the pasta dough using a pasta machine and cut it into tagliolini.
2. Toss with hazelnut oil and a pinch of salt.

Mushroom Powder

1. Dry the mushrooms thoroughly, then blend them into a fine powder.
2. Sift the powder using a fine sieve to create a smooth dust.

Mushroom Emulsion

1. Add dried mushrooms and butter to a saucepan.
2. Heat until the butter melts and absorbs the flavors of the mushrooms.
3. Strain through a sieve to separate the liquid emulsion from the solids.

Plating

1. Generously dust the plate with mushroom powder.
2. Add the mushroom emulsion and a drizzle of parsley oil.
3. Place the chilled tagliolini on the plate.

Chef's Note

This dish is designed to be eaten with your hands, replicating the traditional Italian Scarpetta gesture.