Tagliatelle Pasta Pie With Mushrooms

The Tagliatelle Pasta Pie, or Pasticcio di Tagliatelle, is a sophisticated version of lasagna, often reserved for the most elegant occasions. If you have ever seen the movie Il Gattopardo (The Leopard), you will remember the spectacular, double-crust pasta pie served at that luxurious dinner. This is a dish that makes an unforgettable impression.

Course Pasta

Cuisine Italian

Keyword pasta pie, Pasta tartr, Pasta timabale

Prep Time 20

Cook Time 1

Resting time 10

Total Time 1 30

Servings people

Calories 215kcal

Author Laura Tobin

Equipment

Ingredients

Bechamel sauce

5 tablespoon flour
3 tablespoon butter
2 cups milk
1 pinch salt
1 pinch nutmeg

Filling

½ lb tagliatelle
10 oz Frozen Porcini mushrooms
10 oz Frozen mushrooms
10 oz peas
2 tablespoon butter
2 oz Parmesan cheese
2 fresh mozzarella

Pastry

2 sheets shortcrust pastry about 10 oz - 280 g each sheet
1 extra egg for brushing

US Customary - Metric

Instructions

Making the bechamel sauce

Melt the butter in a heavy-bottomed saucepan over medium-low heat and add the flour, stirring constantly for about 3 to 4 minutes until the mixture turns a pale yellow color.
Remove from the heat and gradually add the warm milk, whisking to prevent lumps.
Return to the heat, bring to a boil, stirring constantly, then lower the heat and stir until it reaches a smooth consistency.
Add salt and a pinch of freshly grated nutmeg at the end

Filling Preparation

In a pot, boil the peas for 5 minutes and then drain them.
In a large pan, stir-fry the onion, add the bacon (if using), and then the mushrooms.
If the mushrooms release too much water, remove it to prevent a watery filling.
Add the cooked peas to the mushroom mixture and season with salt
Cook the tagliatelle for only half the time indicated on the package. Drain and set aside.
In a large bowl, mix the half-cooked tagliatelle with the mushroom and pea filling.
Add the liquid béchamel sauce and the grated Parmesan cheese to the pasta mixture. Ensure everything is well combined and creamy.

Assembling the Pie

Prepare your pie dish or springform pan and line the bottom with the first sheet of pasta briseé.
Prick the bottom pastry layer with a fork.
Once the pasta filling has cooled down, pour it into the pie dish.
Create a layer of sliced fresh mozzarella on top of the filling.
Cover with the rest of the pasta filling
Take the second sheet of pastry. Use the main piece to cover the pie, and use the remnants to cut out decorations like stars or strips.
Cover the pie and decorate the top with the pastry stars.
Brush the top of the pastry with egg whites for a beautiful golden, shiny finish.
Make some cuts to let the steam escape while cooking

Baking and Serving

Bake the pie in a preheated oven at 200°C (400°F) for 25 minutes.
Cover the top loosely with aluminum foil to prevent the decorative crust from burning.
Return the pie to the oven and bake for another 20 minutes.
Remove the Pasticcio from the oven and wait 10 minutes before carefully moving it to a serving plate.

Video

Nutrition