Saffron and turmeric tagliatelle with dried porcini sauce

INGREDIENTS FOR 2 PEOPLE
200 g '00' flour (plus extra for working)
2 eggs
2 sachets saffron
1 teaspoon turmeric
3 tablespoons hot water
SAUCE
30 g dried porcini
30 g butter
3/4 tablespoons extra virgin olive oil
Half a glass white wine
Parsley
Salt, pepper

I dissolve saffron and turmeric thoroughly in a little hot water in a bowl.

I add room-temperature eggs and mix well.

I make a well in flour on the worktop and add the liquid; I do not salt pasta dough.

I gradually incorporate flour with a fork, then work by hand.

I knead well, keeping extra flour aside. If sticky, add flour gradually; if dry, add water. This depends on egg size.

I stretch and slap the dough until smooth and firm, wrap and rest for half an hour.

After resting, I cut into small pieces.

I flatten and flour well, then pass through the smooth pasta rollers on the widest setting a couple of times, folding first.

I narrow the rollers and pass through again, flouring if needed.

I continue to the third-from-last setting, choosing thickness to taste, and cut overly long sheets.

I pass through the tagliatelle cutter.

I lay on a floured towel to dry, turning occasionally.

SAUCE
I soak mushrooms in lukewarm water for 20 minutes.

I change the water and soak another ten minutes, then squeeze, reserve water and chop roughly.

I sauté oil, butter and garlic in a large pan, add mushrooms, cook a few minutes and deglaze with half a glass white wine.

I add a few tablespoons soaking water and cook on the lowest heat for 10/15 minutes.

I add salt and pepper.

I add chopped parsley.

I boil salted water, add tagliatelle and wait a minute after they float. I drain while moist into the sauce, add plenty of Parmigiano, toss and serve immediately.