Timbale Of Tagliatelle And Mushrooms

Preparation:

Preparation: Mix the flour together with 2 egg yolks, the melted but not hot butter, the sugar and a little salt. Knead the dough until you obtain a homogeneous ball which you will leave to rest covered with a moistened cloth for the time necessary to prepare the filling, and in the meantime you will dedicate yourself to the tagliatelle. Drain them al dente and dress them with the sauce obtained by sautéing the diced ham and thinly sliced mushrooms in butter. Sprinkle with Parmesan. The sautéed can be personalized with thyme, and a generous grind of pepper can be the last touch. Take the dough back and divide it in half into two masses, one roughly double the other. Roll them out with a rolling pin into two very thin sheets. With the widest one, cover the edge and bottom of a well-buttered pan. Fill the timbale with the tagliatelle and close it with the second sheet. Trim the edges and sprinkle the surface with flakes of butter. Bake at fairly lively heat for about twenty minutes. Before serving the timbale, let it rest for a few minutes.