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Homemade Pasta with Mushroom & Garlic 

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INGREDIENTS:

For 4 servings (2 people)

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Homemade Pasta 

  • 1.5 cups all purpose flour (or if you want to be fancy you use  “00” flour - which is a special Italian flour used for pasta and pizza)

  • 1 cup semolina flour 

  • 4 large eggs

  • 1 egg yolk 

  • 1 tbsp olive oil 

  • 1 tsp salt 

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Mushroom & Garlic Mixture:

  • 1 tbsp butter

  • 1 tbsp olive oil 

  • 1 white onion, finely chopped 

  • 500g button mushrooms 

  • 3-4 cloves garlic, minced

  • 1 tsp chilli flakes 

  • Fresh thyme from 3 large sprigs 

  • 1/2 tsp salt 

  • Few cracks of pepper 

  • zest from 1 lemon 

  • Two generous handfuls of parmesan 

  • 2 ladles of pasta water 

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Optional Toppings: 

  • A few oyster mushrooms that have been sautéed in 1 tbsp soy sauce 

  • Additional parmesan, chilli flakes, fresh thyme and cracked pepper

DIRECTIONS:
 

Pasta:

  1. Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment.  Pulse about 10 - 12 times, or until the mixture reaches a crumbly texture. 
     

  2. Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for  minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour.  You want it to be pretty dry.)
     

  3. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 60 minutes. Use immediately or refrigerate for up to 1 day.
     

  4. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker.  Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 2-4 minutes depending on the thickness of your pasta.  Drain and use immediately

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DIRECTIONS:

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Mushroom & Garlic Mixture: 

  1. To begin add the butter and olive oil to a pan on a medium heat. Next add the onion and cook for 5 minutes or until golden and translucent. Next add your mushrooms and turn the heat up slightly. Cook for 5-10 minutes or until the mushrooms are wilted and caramelised. 
     

  2. Next add in the minced garlic, chilli flakes, fresh thyme, salt and pepper and stir. After 1 minute add the lemon zest and parmesan and turn off the heat. 
     

  3. In this time you should roll out your pasta dough (or get your store bought pasta) and cook (making sure to save some pasta water). 
     

  4. Once the pasta is cooked, drain and set aside. Drizzle the pasta with a little bit of olive oil to stop it sticking together. 
     

  5. Add the pasta water to the mushroom mixture and turn the heat up to a medium high heat. Stir the mixture until a nice sauce has formed. Add in your cooked pasta and toss gently until it is evenly coated in the mushroom and garlic sauce. 
     

  6. Serve the pasta between two bowls and top with additional parmesan, chilli flakes, fresh thyme and the soy sauce sautéed oyster mushrooms!

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