🍝 White Egg Tagliatelle with Mushroom & Truffle Cream Sauce

Light creamy and full of flavour

📝 Intro

A refined, lighter version of fresh pasta using only egg whites—paired with a rich, creamy mushroom and truffle sauce.

🧾Ingredients

White Eggs Tagliatelle Pasta with Mushroom Sauce

🍝 Serves 2

🥚 For the Tagliatelle:

  • 70g Egg Whites (approx. 2 eggs)
  • 110g Semolina Flour
  • Pinch of Salt
  • Nutmeg, to taste

🍄 For the Mushroom Sauce:

  • ½ Onion, chopped
  • 400g Mushroom Champignon
  • 100g Butter
  • 172ml White wine
  • Salt & Pepper, to taste
  • 250ml Double or Single Cream
  • 20g Grana Padano
  • 10–20ml Black Truffle Oil

Total Calories: 0 kcal

Estimated Cost: £0.00

🧰 Tools Needed

  1. Mixing bowl (preferably large)
  2. Electric mixer
  3. Pasta machine (e.g., Kenwood XL Chef with attachments)
  4. Rolling pin (if no machine available)
  5. Wooden spoon
  6. Pasta drying rack or clean surface
  7. Grater
  8. Knife or dough cutter
  9. Saucepan

🔪 Instructions for 🥚 Eggs pasta

  1. In a large bowl, add egg whites, semolina flour, salt, and nutmeg. Start mixing with an electric mixer.
  2. Continue kneading by hand until dough is smooth. Shape into a compact bar (like a soap block), wrap, and rest in fridge.
  3. After resting, divide dough into 4 pieces.
  4. Roll each piece through the pasta machine, from thicker to thinner settings (not too thin – ideal thickness is 1.5–2 setting).
  5. Use the tagliatelle cutter attachment and cut the sheets into ribbons. Dust with semolina to prevent sticking.
  6. Transfer onto a rack or clean surface to dry slightly.

🔪 Instructions for 🍄 Mushroom Sauce

  1. In a pan, melt butter with a drizzle of olive oil. Add thyme and onions, cook until soft.
  2. Add mushrooms and white wine, reduce the liquid slightly.
  3. Finish with cream, salt and pepper, and a bit of mushroom juice if cooked separately.
  4. Once creamy, add Grana Padano and a touch of truffle oil (off heat).

🍽 Finishing:

  1. Cook tagliatelle in boiling salted water for 2 minutes or until al dente.
  2. Drain (reserve a spoon of pasta water), add to sauce, and toss gently.
  3. Serve hot, topped with extra Grana Padano and a drizzle of black truffle oil.

⏱ Details

Prep Time: 30 minutes

Difficulty: Medium

🎥 Watch the Video

Here you can watch it !!!

https://youtu.be/DiJufrsALIA

💡 Notes & Tips

  • This pasta is inspired by my mother’s diet-friendly version using egg whites, believed to be lower in cholesterol. While not a certified dietician, I apply culinary and academic food knowledge.
  • If your dough feels wet, add a touch of semolina—it’s easier to fix a moist dough than to rebalance a dry one.
  • Use a larger bowl when working with an electric mixer to reduce mess and improve kneading control.