EGG PASTA WITH PORCINI MUSHROOMS

Italian handmade egg tagliatelle of durum wheat semolina, with dried porcini mushrooms.
How to use: cook the tagliatelle in slightly salted boiling water for about 8 minutes. After soaking them in warm water, cook the mushrooms over low heat with a drizzle of extra virgin olive oil and parsley. Pour over the tagliatelle once drained.

500g package