Pasta

1. Combine the flour, semola, eggs, egg yolk, and salt to form a dough.
2. Knead until smooth and elastic, about 10 minutes.
3. Wrap and rest for 45 minutes.
4. Roll into thin sheets and cut into tagliatelle ribbons.
5. Set aside until ready to cook.

Sauce

1. Soak the dried porcini in warm water for 30 minutes.
2. Remove the mushrooms, chop them, and reserve some of the soaking liquid.
3. Heat olive oil in a large pan and gently cook the garlic until golden. Remove and discard the garlic.
4. Add the porcini, shiitake, and Swiss brown mushrooms.
5. Cook until lightly browned.
6. Pour in the white wine and cook until mostly evaporated.
7. Season with salt and pepper.
8. Add the butter and stir until melted.

Finish the Dish

1. Cook the fresh pasta in salted boiling water for 3 minutes.
2. Reserve a cup of pasta water before draining.
3. Add the pasta to the mushroom sauce.
4. Stir in the Parmesan cheese and parsley.
5. Add a splash of porcini soaking liquid and pasta water as needed to create a silky sauce.
6. Toss until the pasta is evenly coated.
7. Serve immediately with extra Parmesan and freshly ground black pepper.