Mushroom Tagliatelle Recipe by Norbert Niederkofler - Dolomites 

Niederkofler tagliatelle
Norbert Niederkofler presents his original recipe: Kamut Tagliatelle with Mushrooms.
Ingredients for 4:
- 300 g Monograno Felicetti kamut tagliatelle
- 100 g carob flour
- 6 dried cherry tomatoes in oil
- 4 marzaioli mushrooms
- salt to taste
- 100 g mountain cheese
- parsley to taste
- 50 g butter
- marjoram to taste
Procedure
Dice some of the mushrooms to make a cream.
Dry the carob flour under the broiler.
Make a soffrito with butter, oil and chopped marzaioli mushrooms. Grill some of the mushrooms.
Cook the pasta into salted water for 5 minutes and finish the cooking in a skillet with the soffrito, adding the mushroom cream and cooking water. Thicken with a little of the cherry tomatoes oil and some carob flour. Add parsley, chopping it at the last moment and plate, finishing with cherry tomatoes and carob flour. Garnish with grilled marzaioli mushrooms and marjoram.