Rina's recipe for tajarin (or tagliolini) is simple, easy to make, but delicious. If you don't have porcini, use a mixture of ordinary mushrooms and dried porcini. This is a classic pasta dish from the Asti region of Piemonte where Rina's family have milled flour for over 50 years. check out www.mulinomarino.it - you can buy their flour in Eataly. (I'm not being paid to plug them, I just like their flour!😀)
If you are using a machine like Rina, you need to make a dough which is a little bit drier than when using a rolling pin. For 4/5 servings, use 3 eggs for 325g flour and see how the dough turns out - you may need to adjust with more flour or a wet your hands for more water. It will depend on your flour.
For the sauce:
400g fresh or frozen porcini mushrooms. Or button mushrooms, plus 3 slices of dried porcini, soaked in a little water for 15 minutes. Strain the water through a fine sieve (to get rid of any grit) and add to the sauce along with porcini which you have chopped.
1 whole garlic clove - remove it before plating up.
200ml smooth tomato passata
100ml water
salt
grated Parmigiano to serve