House&Hand-made, rolled & cut Tagliatelle. Perfect amount of bite and texture on these delicate ribbons. Texture here is key to help this relatively trimmed-back sauce marry with the pasta. Girolles are sautéed with butter before some porcini stock + pasta water are added. La Mantecatura. Sauce and pasta become one. P.reg comes in next to make it creamy. We then grate a load of extra parm on top. Disclaimer: we actually grate a lot *more* on top than seen in this photo. It’s one of those things: if you grate the proper amount of cheese on top, you just can’t see the pasta & sauce beneath... what would be the point in that??