1 lb matsutake mushrooms
3/4 cups plus 1 tbsp olive oil
5 cloves garlic, finely chopped
1/4 cup unsalted butter, cold and cubed
1/2 cup finely grated parmigiano-reggiano
peel of 1 lemon, pith removed and peel finely chopped
1/4 cup finely chopped parsley
30 mint leaves
black pepper to taste
Make the tagliatelle
Lightly dust a wooden work surface with 00 flour. Line a sheet pan with parchment paper and lightly dust with semolina.
Lay your sheet(s) of pasta on the work surface. Use a knife to cut 12-inch-long sheets, removing the scraps from the unclean edges.
Lightly dust each sheet with 00 flour and neatly stack them two or three high. Using your fluted pastry cutter, cut around the edges of the stacked sheets so all of the edges are ruffled.
Beginning at the long edge of the stack of sheets, move inward and cut ½-inch-wide strands.
Generously dust your strands of tagliatelle with 00 flour and gently shake them to separate. Curl the batch into a horseshoe shape and place it on the prepared sheet pan.Repeat with the remaining sheets.
Let dry for 20 to 30 minutes at room temperature. If not using right away, cover the sheet pan with plastic wrap and refrigerate for up to 24 hours.
Saute the mushrooms
Clean the dirt from the mushrooms by peeling off the first layer of flesh on the stems with a paring knife. Be careful to avoid taking off too much. With a slightly damp towel, gently but thoroughly clean away any remaining dirt.
Slice the mushrooms very thinly, cutting through both the caps and the stems so you end up with slices about ⅛ inch thick by about 2 inches long
Place a large saute pan over high heat and add ¼ cup of the olive oil. Add about one-third of the mushrooms in an even layer and sear, turning to ensure even coloring, until golden brown around the edges and cooked through, 5 to 7 minutes.
Transfer the mushrooms to a plate or bowl and set aside. Repeat this process, adding ¼ cup of the olive oil with each batch of mushrooms until you have cooked all of the mushrooms. Reserve the saute pan.
Cook and Assemble
Bring a large pot of water to a boil over high heat. Generously salt the water.
While the water is heating, return the sauté pan to low heat and add the remaining 1 Tbsp olive oil. Add the garlic and gently cook until aromatic but without color, 10 to 15 seconds. Return the mushrooms to the pan and stir to combine.
Add the tagliatelle to the water and cook for 30 seconds to 1 minute, until tender but not soft. While the pasta is cooking, add ½ to ¾ cup pasta cooking water to the pan. Add the butter and swirl the contents of the pan to emulsify.
Using tongs or a pasta basket, remove the pasta from the pot and transfer to the saute pan. Turn the heat up to medium. Toss for 1 to 2 minutes to marry the pasta and the sauce.
Remove the pan from the heat and add half of the parmigiano. Add the lemon peel and parsley and continue tossing to combine. If the sauce begins to tighten, add a splash of pasta cooking water to loosen. When the pasta is properly married, it will cling to the sauce and have a glossy sheen.
Serve and Enjoy
Divide into bowls and garnish with the remaining parmigiano, mint, and pepper.
