Chestnut flour tagliatelle with porcini

Excellent pasta with meat ragù, mushroom or truffle sauce.
INGREDIENTS FOR 4 PEOPLE
150 g chestnut flour
150 g '00' flour
3 eggs
1 tablespoon extra virgin olive oil
Salt
SAUCE
Fresh or canned porcini
1 garlic clove
Butter
Fresh cream
Parsley
Grated Parmigiano
Salt, pepper
I used a mixer, or knead on a board by hand, adding flours and oil.
I add a generous pinch salt.
I lightly beat the eggs and add them to the flours.
I start the dough hook.
Once combined and elastic, I work vigorously on the board.
I form a smooth ball, wrap and rest about an hour.
I briefly work rested dough and cut small pieces.
I flour and flatten.
I pass repeatedly through rollers, folding, starting widest and narrowing gradually.
At desired thickness, I shorten long sheets and flour well.
I fit the tagliatelle cutter and pass sheets through.
I spread on a towel, flour and turn until dry without sticking.
I sauté porcini with oil and garlic, using good canned porcini if preferred. I add salt, pepper, a container fresh cream, parsley and butter, cook briefly, boil tagliatelle in salted water and toss in sauce with Parmigiano. Keep sauce fluid, adding cooking water if needed.