Tagliolini with Octopus and Porcini Mushrooms

Boil the octopus in cold water with 3 bay leaves, 1/2 lemon, 2 cloves of garlic and 7 oz of white wine for 40 minutes. Remove from the heat and let the octopus cool in its cooking water. On a working surface, form the flour and semolina into a well, add the eggs and yolk, 1/2 tablespoon of salt and 1/2 tablespoon of sugar.|Knead together and let the dough rest in a covered bowl, in the refrigerator, for 30 minutes.|Roll the dough through a pasta machine to a thickness of 1/8 inch.|Using the appropriate setting, cut into long, thin strands, or tagliolini.|Drain the octopus, remove the skin and cut into chunks.|Clean and slice the mushrooms and brown in a pan with 2 tbsp. oil, 1 clove of garlic and a little thyme for 2-3 minutes on high heat. Season with salt and remove from the heat.|On medium heat, brown the chunks of octopus with 2 tablespoons of oil and 1 clove of garlic for 2 minutes, then remove the garlic and continue cooking for another 2 minutes. Remove the mushrooms and, in the same pan, add 1 cup of red wine, let it reduce for 2-3 minutes, then return the octopus to the pan, sauté for less than 1 minute and remove from the heat.|Cook the tagliolini for less than 1 minute in lightly salted boiling water, drain the pasta into the pan with the octopus.|Return it to the stove, add chopped parsley and the mushrooms, drizzle with a little oil and remove from the heat. Serve immediately, topped with finely chopped parsley to taste.