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Place the flour on the worktop, making a small hole in the center of it, where you will break the egg, at room temperature, in order to perfectly incorporate its fat;
Add salt and olive oil, and with a fork mix the egg like an omelet, gradually incorporating the flour from the edges, until you get to incorporate it all;
Then start kneading this dough using your fingertips, and a pinch of flour on the edges each time you want to avoid sticking the dough to your table or hands;
The dough should be evenly incorporated and fluffy - cover it with 2 napkins or a plastic wrap and leave it in the fridge for about 20 minutes;
After 20 minutes, take it out and sprinkle a little flour on top to avoid sticking;
We insert the piece on the left side, to stretch it;
We start from the thickest level to the penultimate one - with each passage through the pasta spreader we sprinkle a little more flour on the sheet and reduce a level of thickness;
After spreading the sheet, we pass it to the other side of the pasta spreader and cut it into slices;
We leave them to dry;
Peel a squash, grate it and slice it.
Chop the garlic finely, and cut the mushrooms into suitable cubes;
Bring the salted water to a boil, and when it has boiled, boil the pasta for about 1 minute;
Then drain them in a sieve and sprinkle them with a little olive oil so that they do not stick;
Heat the oil and butter in the pan and add the squid and mushroom cubes to it;
Add the garlic, thyme and season with salt and pepper;
When both the mushrooms and the squid are cooked, quench with white wine and leave for about 30 seconds;
Add the cooking cream and mix well for about 1 minute, until the composition coagulates;
Then add the tagliatelle to the sauce and stir a few times until the sauce enters the pasta;
Remove from the heat, place in a plate and grate Parmesan on top;
Consume the preparation while it is hot;
Good appetite !