Tagliatelle with porcini mushrooms and "Alta Badia" Fonduta

Mix the flour, semolina and the ground, dried porcini mushrooms, then add 2 eggs and knead well together.

Wrap in plastic foil and let rest for 20 minutes.

Roll out the dough and cut into strips. 

Grate the "Alta Badia" cheese then place in a pan with cream, pepper and a chunk of butter. Heat until the cheese is completely melted.

Cook the tagliatelle in a large pot of salt water for a few minutes. Drain and serve with the Fonduta, sprinkled on top with hazelnuts and chopped parsley.