Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 4 people:
300 g special for fresh pasta Molino DallaGiovanna gluten free
3 whole eggs
2 egg yolks
40 g water
10 g extra virgin olive oil
8 g ​​salt up

For seasoning
250 g dried porcini mushrooms
2 garlic cloves
2 shallots
1 glass of white wine
250 cherry tomatoes
100 g capers in salt
1 small bunch of parsley
Extra virgin olive oil Salt up
Coarse salt
Flour of gluten-free rice for dusting

Procedure
Preparing pasta.Mix the gluten-free mix 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.
Soak the capers in cold water for about 30 minutes.
Clean the tomatoes from the stalk and wash them well, share them. in 4 parts, remove the inner pulp and cut the petals again into small fillets, put aside in a bowl; take the mushrooms and soak them until they are softened.
Finely chop the garlic and fry it in a pan with two tablespoons of oil,after about a minute add the mushrooms and cook all over high heat for about 5 minutes, blend with half of the wine cover the pot with a lid and let it cook for about 4/5 minutes. In a separate pan, sauté with 4 tablespoons of oil, previously chopped shallot, let it brown over a gentle flame, add the tomatoes and capers well drained and squeezed and toast them on a high flame, blend with the remaining wine and season with salt, if necessary add two ladles of vegetable stock to finish cooking everything.
Take the fresh pasta out of the fridge and spread it with the special machine, bring it to a thickness of about 4 mm and make tagliatelle,sprinkle with gluten-free rice flour and put to dry on a cut for about 1 hour.

Put to boil a pot bring it to a boil, adjust salt, after the time of rest of the noodles eliminate the flour sprinkle and cook, stir occasionally with a fork and cook for about 3 minutes
Drain the tagliatelle and put them in the pan of mushrooms and tomatoes, mix well and let all the ingredients blend well. over high heat.
Spread in individual dishes and serve.