Pasta with a creamy mushroom sauce

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.  Add the mushroom broth to the water.

Chop the mushrooms into small slices. Cut the chili pepper in half, remove the seeds and chop the chili and the thyme.
Squeeze out the lemon juice. Take the skin off the garlic and remove the root.

If you are using fried pasta, you can add this to the boiling water now. Put a frying pan on the stove, add some olive oil and squeeze the garlic into the pan. Add the thyme and the chili pepper, stir well and bake for just 1 minute. Add the mushrooms and bake them for 10 minutes.

Clean your countertop and dry it so you can roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I create tagliatelle so once the sleeves are thin enough I’ll take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Add the cooking cream to the mushrooms once they are well baked. Stir a bit whilst adding the truffle oil and the lemon juice. Add two tablespoons of the mushroom broth that you are using to boil the pasta in. Rinse the pasta once it’s ready and add it to the mushroom sauce. Stir well and take it off the stove after 2 minutes.

Enjoy!