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.
Once rested 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. You can also roll this 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 salted boiling water for 2-3 minutes or until al dente when ready to cook.
For the shallots combine all shallot ingredients in a small tray. Preheat the oven to 170 degrees Celsius. Allow the shallots to braise for 20-25 minutes or until soft with the edges turning crispy. Keep warm until ready to serve.
Wrap a whole bulb of garlic in foil and place in the oven for around 20 minutes also or until the cloves are soft.
Heat a large pan until piping hot and add both butter and oil plus seasoning before adding in the mushrooms. Cook in batches seasoning each batch as you go. Cook until golden and crisp, saving any juices to one side.
Once both the shallots and mushrooms are ready add your pasta to the boiling water and cook until until al dente for around 2 minutes and drain.
Combine the pasta with the mushrooms, shallots and sweet roasted garlic then garnish with as much parsley, thyme and Parmesan as you wish plus a little extra drizzle of extra virgin olive oil.