Fremgangsmåte
Start by making homemade pasta according to the linked recipe and let it rest in the refrigerator for 20 minutes.
While the pasta rests, cut the chorizo into pieces, slice the mushrooms, and cut the bell pepper into strips.
Put on water for the pasta (4 liters for 200 grams of pasta). Roll out the pasta and cut into tagliatelle with a pasta machine. The trick to keeping the tagliatelle separate is to use plenty of flour.
Fry the chorizo and mushrooms. Add the bell pepper when the mushrooms and chorizo are done.
When the water boils, add plenty of salt and a little olive oil. Swirl the water around by stirring a ladle through it. This helps prevent the pasta from sticking together.
Drop all the pasta in at once and check regularly until it starts to become al dente (there should be slight resistance when you bite into it).
Drain the water (save a small splash), pour the pasta into the frying pan with the chorizo and mix together. Add the little splash of pasta water you saved. This is just to lift up anything that might be stuck to the bottom of the pan.
Serve with plenty of finely grated parmesan, a small squeeze of lemon, salt and pepper.
