Callum Hann’s Tagliatelle with mushrooms, butter and garlic
Callum Hann Sprout recipe as created for the 2026 Mushroom Event at the Adelaide Central Market
INGREDIENTS: (serves 4)
- 500g mixed mushrooms, cut into 2mm slices
- 20g dried porcini, soaked in ½ cup warm water for 20 minutes
- 4 tablespoons olive oil
- 80g butter
- 2 cloves garlic, sliced
- ¼ bunch parsley, chopped
- 50g parmesan or pecorino romano to serve
Egg pasta:
- 400g pasta “00” flour, plus extra for dusting
- 4 eggs
- Semolina for dusting
METHOD
- Place flour in a large bowl and make a well in the centre. Add eggs and whisk with a fork. Begin to incorporate flour a little at a time until combined. Tip onto a lightly floured surface and knead for 5-10 minutes or until smooth. Wrap dough in clingfilm and refrigerate for at least 30 minutes to rest.
- Divide dough into four portions. Working with one portion at a time (and covering the rest), press out to a flat rectangular shape. Set pasta machine to thickest setting and roll dough through. Fold pasta in half from both ends into the middle to create a square shape. Turn 90-degrees and roll through pasta machine again. Repeat process 3-4 times or until pasta is silky smooth. Dust pasta with semolina at any point if it begins to stick.
- Begin to turn down pasta machine setting, rolling pasta through every setting from widest to narrowest. Cut into tagliatelle using the machine cutter or hand cut into pappardelle. Dust cut pasta with semolina before carefully shaping into a nest.
- In a large pan, heat the oil and butter over a medium heat until butter is melted. Increase heat to high and add mixed mushrooms and porcini (reserve stock), fry for 5-7 minutes or until almost cooked. Add sliced garlic and cook until fragrant, add parsley and most of porcini stock. Season with salt and pepper and turn heat to low.
- Generously salt a large saucepan of water and bring to the boil. Cook pasta for 2-3 minutes, drag into mushroom pan, increase heat and toss to combine, adjusting consistency with pasta water if needed.
- Divide pasta between serving bowls and top with grated pecorino or parmesan.
