Tagliolini With Hazelnuts

Preparation:

Preparation: Toast the hazelnuts in a non-stick pan for 2 minutes, then blend them in a mixer to reduce them to powder. Sift the flour on the work surface, arrange it in a fountain and put the egg yolks, the wine, a pinch of salt and the hazelnut powder in the centre. Mix and knead the ingredients well: if the dough is too dry, add a little water. Form a ball, wrap it in aluminum foil and put it in the refrigerator for half an hour. In the meantime, clean the mushrooms and roughly chop them together with the bacon. Clean the shallots and chop them together with the aromatic herbs. Fry them in 3 tablespoons of oil for 2 minutes, then add the chopped mushrooms, salt and pepper and cook covered for a couple of minutes. Then remove the lid and continue cooking for 4-5 minutes, stirring. After the resting time, take the dough, roll it into a thin sheet with a rolling pin and with the help of the special machine, obtain the tagliolini. Boil the pasta al dente in plenty of salted water, drain it and dress it with the mushroom sauce and the remaining oil. Serve garnished with hazelnuts.