Make the Pasta Dough

Place the flour on your wooden work surface and create a barricade with a center sanctuary for your yolks that is 5-6 inches in diameter but not more. 

Mix, but don’t beat, your yolks before adding them to the well. Kick off by adding half of the yolks to the well and use a fork to incorporate the inner layer of flour, stirring in a continuous motion around the circumference to combine. 

Continue adding the rest of the yolks, incorporating the flour as you go. Use your bench scraper to catch the egg mixture and fold it back into the flour, doing this at every stage until you have a mixture that is thick enough to contain itself. 

Set your tools aside, roll up your sleeves, and get to work kneading. The dough will begin to firm up as the gluten is activated by kneading, but if it feels a touch too dry and is not integrating, gradually add about 1 tablespoon room-temperature water to loosen it. 

Repeat the rotating, folding, and pressing motions until the dough is smooth and relatively firm to the touch. 

Cover the dough with plastic wrap and set it aside for at least 30 minutes. If you’re not forming pasta until the evening or next day, place the dough in the refrigerator and remove it 20 minutes before you plan to roll it out so it returns to room temperature. Use the dough within 24 hours.

Roll and Sheet Pasta Dough 

To start, cut your sough into quarters. Begin with one piece and cover the remaining pieces with the plastic wrap. 

Dust your board and rolling pin with a bit of 00 flour. Roll the dough out to an oval ¼ to ½ inch thick and about 8 inches long. 

Feed the dough through the widest set of the sheeter once, cranking it with your dominant hand while you very gently lead the dough through with your nondominant hand. Then fold the dough into thirds by bringing one end to the middle and then the other end over the top. 

Lightly press on top to seal and then feed one narrow end of the dough through the sheeter again. Repeat the fold and feed at least 3 times, until the dough is smooth and uniform. Decrease the setting on your sheeter and feed the dough through again. Return it to the floured board, cut it in half and work with one length at a time, covering the length(s) not in use with a kitchen towel or plastic wrap. Continue this process until the full batch of dough has the desired thickness. 

Make the tagliatelle

Lightly dust a wooden work surface with 00 flour. Line a sheet pan with parchment paper and lightly dust with semolina.

Lay your sheet(s) of pasta on the work surface. Use a knife to cut 12-inch-long sheets, removing the scraps from the unclean edges.

Lightly dust each sheet with 00 flour and neatly stack them two or three high. Using your fluted pastry cutter, cut around the edges of the stacked sheets so all of the edges are ruffled.

Beginning at the long edge of the stack of sheets, move inward and cut ½-inch-wide strands. 

Generously dust your strands of tagliatelle with 00 flour and gently shake them to separate. Curl the batch into a horseshoe shape and place it on the prepared sheet pan.Repeat with the remaining sheets. 

Let dry for 20 to 30 minutes at room temperature. If not using right away, cover the sheet pan with plastic wrap and refrigerate for up to 24 hours.

Saute the mushrooms 

Clean the dirt from the mushrooms by peeling off the first layer of flesh on the stems with a paring knife. Be careful to avoid taking off too much. With a slightly damp towel, gently but thoroughly clean away any remaining dirt.

Slice the mushrooms very thinly, cutting through both the caps and the stems so you end up with slices about ⅛ inch thick by about 2 inches long

Place a large saute pan over high heat and add ¼ cup of the olive oil. Add about one-third of the mushrooms in an even layer and sear, turning to ensure even coloring, until golden brown around the edges and cooked through, 5 to 7 minutes. 

Transfer the mushrooms to a plate or bowl and set aside. Repeat this process, adding ¼ cup of the olive oil with each batch of mushrooms until you have cooked all of the mushrooms. Reserve the saute pan.

Cook and Assemble

Bring a large pot of water to a boil over high heat. Generously salt the water.

While the water is heating, return the sauté pan to low heat and add the remaining 1 Tbsp olive oil. Add the garlic and gently cook until aromatic but without color, 10 to 15 seconds. Return the mushrooms to the pan and stir to combine.

Add the tagliatelle to the water and cook for 30 seconds to 1 minute, until tender but not soft. While the pasta is cooking, add ½ to ¾ cup pasta cooking water to the pan. Add the butter and swirl the contents of the pan to emulsify.

Using tongs or a pasta basket, remove the pasta from the pot and transfer to the saute pan. Turn the heat up to medium. Toss for 1 to 2 minutes to marry the pasta and the sauce.

Remove the pan from the heat and add half of the parmigiano. Add the lemon peel and parsley and continue tossing to combine. If the sauce begins to tighten, add a splash of pasta cooking water to loosen. When the pasta is properly married, it will cling to the sauce and have a glossy sheen.

Serve and Enjoy

Divide into bowls and garnish with the remaining parmigiano, mint, and pepper.