Time: 1 ora e 20 minuti
Difficulty: Facile

Ingredients for 4 people:
270 g mix Molino Dallagiovanna special for gluten-free fresh pasta
30 g gluten-free oat flour
3 whole eggs
3 egg yolks egg
60 g water
10 g extra virgin olive oil
8 g ​​salt up
For seasoning
250 g mushrooms chanterelles
1 clove of garlic
1 shallot
1 glass of white wine
250 g of cherry tomatoes
1 small bunch of parsley
Extra virgin olive oil
Sale up
coarse salt
gluten-free rice flour for dusting

processing
preparing pasta.Mix the gluten-free mix and gluten-free oatmeal in a bowl and add the eggs and egg yolks in the middle; mix everything with salt, water, oil and work vigorously to obtain a homogeneous mixture. Create a ball with it, cover it with a kitchen film and let it rest in the refrigerator for 30 minutes.
Clean the tomatoes from the petiole and wash them well, share them in 4 parts, put them aside in a bowl; take the mushrooms and a knife remove the earthy part from the stem.
Cut the mushrooms in half and slice them into thin strips; put everything aside in a dish.
Finely chop the garlic and the shallots and fry them in a pan with two tablespoons of oil, let them brown over a gentle flame,add the mushrooms and the tomatoes and toast them on a high flame, blend with the wine and season with salt, if necessary add two ladles of vegetable broth to finish everything from the heart.
Take the fresh pasta out of the fridge and spread it with the appropriate machine; bring it to a thickness of about 4 mm and make tagliatelle, sprinkle with rice flour and put to dry on a cutting board for about 1 hour.
Put a pot of water on the stove, bring it to a boil, add salt , after the resting time of the tagliatelle, remove the dusting flour and cook for about 3 minutes, stirring occasionally with a fork.
Drain the tagliatelle and put them in the mushroom pan and tomatoes,mix well and mix well all the ingredients in a high flame. Sporify the tagliatelle in individual dishes and complete the dish with chopped parsley.