Mushroom Noodles

A delicious mushroom dish for any occasion!

Durum wheat haze on a baking board form, make a dent in the middle of the flour mountain, eggs, egg yolks, a pinch of salt and 1 tsp olive oil in the bulge form and knead the whole thing into a smooth dough. The dough should be firm (may resemble plasticine). It is an advantage to use a little less flour to knead the dough soft and then add the remaining flour until the desired firmness is reached. Wrap the dough in plastic wrap and rest in the refrigerator for at least 2 hours.

Then dust the dough with a little flour and roll it out thinly in a pasta machine or with a rolling pin. Dust the rolled out dough once more with a little flour, roll it up and cut small slices from the roll. (The thickness of the slice gives the width of the noodle.) Clean the mushrooms and halve or quarter them (according to size).

Sauté in butter together with the shallots. Add the garlic and dust with a tsp of flour. Extinguish with vegetable soup and whipped cream. Simmer on low heat until the sauce is creamy. Stir in the parsley and season to taste with salt and freshly ground pepper.

Cook the fresh pasta in salted water until al dente, drain, mix with the mushrooms and serve.

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