Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 4 people:
300 g Special for fresh pasta Molino Dallagiovanna gluten free
3 whole eggs
40 g water
10 g extra virgin olive oil
8 g ​​salt to

For seasoning
250 g fresh porcini mushrooms
1 garlic clove
2 shallots
½ glass of white wine
150 dried tomatoes
4 leaves of basil
Extra virgin olive oil
Salt up
Salt coarse
Rice flour without gluten for dusting

Procedure
Preparing pasta. Mix the gluten-free mix in a bowl and add the eggs and the yolk 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 kitchen foil and let it rest in the refrigerator for 30 minutes.
Take the mushrooms and a knife remove the earthy part from the stem and with a toothbrush gently remove all the earth. half the mushrooms and slice them into cubes, put them all aside in a dish.
Peel the garlic and chop it finely, do the same with the shallot, put it all in a pan with two tablespoons of oil and leave sauté over a gentle flame. After about a minute add the mushrooms and cook on a high heat for about 5 minutes, blend with the wine,cover the saucepan with a lid and let it cook for about 4/5 minutes. In the meantime, take the tomatoes and cut them into strips, add them to the mushroom sauce.
Take back the fresh pasta from the fridge and roll it out with the appropriate machine, bring it to a thickness of about 3 mm and create tagliatelle; sprinkle with gluten-free rice flour and leave to dry for about 1 hour to cut.
Put a pot of water on the stove, bring it to a boil and add salt. After the time of rest of the noodles, remove the flour and put it to cook, stirring occasionally with a fork. Cook for about 3 minutes. Drain the tagliatelle and add them to the pan with the mushrooms.mix until all the ingredients have been blended. Spit the tagliatelle into individual dishes and complete the dish with a grated salted ricotta cheese and a fresh basil leaf.