Fresh Pasta - Tagliatella con Funghi

Mound the flour on your work surface and make a well in the center. Crack the eggs in the well and beat the eggs by swirling two fingers (or you can use a fork). Mix together with your hands and knead until you have a nice piece of shiny, elastic dough. Cover it with plastic wrap and let it sit for 30 min.

Roll out dough on a floured surface, (you can use a wine bottle in a pinch!). Dust the dough with cornmeal so it doesn’t stick together, then fold it in half a few times. Cut it in thin strips (remember they’ll plump when you cook ’em) and untangle them. Presto, you have tagliatella.

Drop the pasta in salted boiling water for about 3-4 minutes or til it floats. Dress with the best olive oil you can find, grated parmesan cheese, chopped parsley and mushrooms sauted in olive oil and garlic.