Knead together the pasta dough until it comes together, then wrap in plastic wrap. Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.

Thinly slice the onions and garlic. Chop off the stem ends of the shimeji mushrooms and shred into small clumps.

Put the olive oil in a frying pan, sauté the garlic and onions until tender, add the shimeji mushrooms and continue to sauté over high heat.

Add the ★ ingredients, then reduce to low heat when it starts to boil. Simmer over low heat while stirring until it cooks down by half.

Prepare the dough from Step 1 in a pasta machine to flatten: Cut the dough in half, dust with flour, then roll out with a rolling pin until it is thin enough to fit into the pasta machine.

First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick. ※ Be sure to dust the dough as you work.

Cut the dough into 1 cm wide, 20 cm long ribbons.

Add the heavy cream to the sauce from Step 4 and lightly simmer.

Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing. Season with salt to taste.

Transfer to a plate, and garnish with parsley as desired.

I made homemade sauce Américaine. I haven't posted the recipe yet so stay tuned.