Fresh spelt pasta with dried mushrooms dressing

Soak the dried porcini mushrooms in warm water for a few hours.
Slice thinly the onion and put it in a large pan with a tablespoon of olive oil, a clove of crushed garlic, a sprig of calamint, the squeezed and roughly chopped dried mushrooms, salt and freshly ground black pepper.
Cook over medium heat for about 10 minutes, adding a few tablespoons of the mushroom water - I've poured in about ten tablespoons to get the creaminess I was looking for.

Sift the plain flour with the spelt flour, place it on a wooden flat surface and make a well in the centre.
Whisk the eggs with a pinch of salt and pour them in the well. Pour in the extra virgin olive oil. Work the flours and the eggs with a fork, then start kneading the dough, pouring the mushroom water little by little, until the dough gets soft, elastic and it doesn’t stick to your fingers anymore. You’ll need about 10 minutes. Let it rest for about 30 minutes at room temperature.
Now, roll the dough: you can use a classic rolling-pin or the pasta maker. The most important thing, either you’re using the rolling-pin or the pasta maker, is to keep rolling and flipping and rolling and flipping until you get a dough that is paper-thin.
Let the pasta sheet dry out for about 15 minutes.
Guide the pasta sheets through the cutting roll of the pasta machine, or roll the sheets loosely and cut with a sharp knife.
Boil the tagliatelle for just a few minutes in a large pot of boiling salted water, drain the pasta and toss it in a large pan with the mushroom dressing and some fresh calamint.