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Recipe

Rustic mushroom, thyme and parmesan cream pasta

Making your own pasta is a wonderfully tactile and satisfying experience – and takes just 20 minutes. So clear a space in the kitchen and try this rustic mushroom, thyme and parmesan cream pasta

By Jo Wilcox
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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For a visual step-by-step guide to making classic pasta, as well as more delicious homemade pasta recipes, click here.

Ingredients

  • 1 batch pasta dough (see recipe below
  • 2-3 tablespoons olive oil
  • 2 shallots, finely sliced
  • 2 clove garlic, finely chopped
  • 8-10 Swiss brown or small field mushrooms, sliced or diced
  • 100 gram mixed wild mushrooms
  • 1/4 cup white wine
  • 3-4 sprigs thyme
  • 300 millilitre cream
  • 2-3 tablespoon finely grated parmesan, plus extra to serve
Classic pasta
  • 2 1/2 cup plain flour
  • 3 large (size 7) eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon water

Method

Classic pasta
  • 1
    Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.
  • 2
    Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.
  • 3
    Roll out the pasta using a machine or a rolling pin and cut into fettuccine-style strips. Separate with floured hands and allow to dry slightly before cooking.
Rustic mushroom, thyme and parmesan cream pasta
  • 4
    Heat the olive oil in a frying pan over medium heat and sauté the shallots and garlic until soft and fragrant.
  • 5
    Add the sliced mushrooms and then the wild mushrooms and cook for 2-3 minutes.
  • 6
    Add the wine and simmer until nearly evaporated. Pick the thyme leaves off the stalks; reserve some for a garnish and add the rest to the pan with the cream.
  • 7
    Sprinkle parmesan into pan, stir and simmer the sauce until creamy. Season to taste with salt and black pepper.
  • 8
    Meanwhile bring a large saucepan of water to the boil and salt well. Add the pasta strips and cook for 3-4 minutes until tender, then drain.
  • 9
    Toss the pasta with the mushroom sauce and serve garnished with remaining thyme and extra parmesan.

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