Make the Fresh Tagliatelle:

• Make a well with the semolina on a wood board.
• Add the eggs and break them.
• Add the milk and EV olive oil and mix with the eggs.
• Mix the semolina with the liquids and work it well.
• Add some water (as needed) and continue to work/mix the dough until all the ingredients are well amalgamated and the dough has a firm consistency.
• Cut a piece of the dough and roll it with a rolling pin to flatten it.
• Put it through a pasta roller several times to smoothen it further.
• Finally put it through the Tagliatelle or Fettuccine roller to obtain the finished product.
  
• Place on a well floured tray and set aside.

Make the Sauce:

•  Add 3 Tbs of EV olive oil to a saute` pan.
  
• Chop the onion and add to the pan and let it get translucent. Add the the chopped garlic as well.
  
• Add the chopped sage, oregano and thyme.
  
• Add salt and hot pepper as desired.
• Before the garlic begins to golden add the fresh Porcini mushrooms and saute` into all the ingredients.
  
• Add the wine and let the alcohol evaporate completely.
  
• Add stock and bring to a boil. Cover the pan and let it simmer for about 10 minutes.
  
•  In the meantime, boil the Tagliatelle. When they reach the "Al Dente" consistency, drain them and pour into the sauce pan. Toss the Tagliatelle in the sauce for 1-2 minutes and serve.

Buon Appetito!