Pasta dishes are always a good idea!
Knead a smooth pasta dough from flour and eggs with your hands and rest for 20 min. with the lid closed.
Put fresh morels in cold water for 5 min. Soak dried morels covered with lukewarm water for 30 min.
Rinse the morels thoroughly one by one under running water, as sand may be hidden in each bulge. Cut large morels into halves or quarters. Drain well on a kitchen towel.
Cut the dough into 2 parts. Roll out on a lightly floured board with a likewise floured pasta walker from the center to an even thickness the back of a knife and dry a tiny bit. Roll up and cut into 1/2-inch-wide tagliatelle with a sharp kitchen knife, unroll again and dry on a lightly floured board until ready to use.
Heat the butter in a high-walled frying pan and pour in the morels. Saute for 10 min. Gradually add the whipping cream and Marsala – the whipping cream should be thick. Season with salt, pepper and juice of one lemon.
In the meantime, bring enough water to a boil in a high-walled saucepan. Add salt and oil and form the tagliatelle in batches in the cooking water. Make al dente in a few minutes, pour onto a colander and drain. Add the pasta to the morels in the frying pan, mix well and serve on warm plates. Per unit: 630kcal
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