Begin by making your pasta as you will need to place it in the fridge to rest before rolling it out. Sieve your flour onto your work surface and make a well in the middle. Crack your eggs into the well, add the salt and using a fork combine the eggs and flour until it all comes together. Once it starts to come together roll up your sleeves and get your hands involved. You’ll need to knead the dough for around five minutes or until the dough is completely smooth and springy. When you slice into it you should see air pockets. Wrap in cling film and place in the fridge for at least thirty minutes before rolling it out.
After resting next divide your dough into four then using a rolling pin, roll it out into a rectangular shape ready to pass through your pasta machine. Be sure to pass it through each setting twice before finally passing it through the tagliatelle setting. If you don’t have a pasta machine, you can instead roll the pasta dough out with a rolling pin. Just ensure you roll out the pasta until it’s almost transparent. Next gently flour and fold into four before slicing it into thin strips of tagliatelle. Once cut either gently roll round your hand into small nests using fine semolina to prevent it from sticking or lay out flat with a sprinkle of semolina. Place in generously salted boiling water for 2-3 minutes or until al dente when ready to cook.
For the dulse and mushrooms; heat both the oil and butter in a large frying pan and once hot add in the dulse frying for a minute or two followed by the mushrooms and garlic. Add seasoning and allow to cook for 3-4 minutes. When ready add in the thyme and keep warm until the pasta is ready. Once the pasta is cooked bring the pan of pasta to your sauce, using tongs transfer the pasta direction from the boiling water to the saucepan with the mushrooms and thoroughly combine. Add a little of the pasta water, Parmesan and seasoning to the sauce. Serve and garnish with extra Parmesan, fresh thyme, lemon zest and black pepper.