Homemade Pasta with Creamy Mushroom Sauce

Name: Homemade Pasta with Creamy Mushroom Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 200 grams White flour; 2 Egg yolk; 1 tsp Salt; 1 tbsp Olive oil; 100 ml Water; 200 grams Mixed mushrooms; 1 clove Garlic; 30 grams Bacon; 1/2 tsp Soup stock granules; 200 ml Heavy cream; 2 tbsp Olive oil

cookpad.japan @cookpad_jp

I've been making homemade pasta for about 15 years. Since I've made it so many times, I've learned to judge the amount of the flour and water to use in the different climate and the required kneading time or resting time. It's a lot of work, but is quite delicious and I came up with a sauce that goes well with this homemade pasta too. The pasta makes for a great gift as well!

It's really good if you can combine 3 or more different kinds of mushrooms.
Homemade pasta takes a lot of effort to make, but once you get used to it after making many times, you will be surprised how delicious it is!
The cooking liquid is a part of the seasoning so avoid draining too much of it. For 4 servings. Recipe by TetoNZ

cookpad.japan @cookpad_jp

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Ingredients

4 servings

Homemade Pasta
200 gramsBread (strong) flour
200 gramsWhite flour
2Egg yolk
1 tspSalt
1 tbspOlive oil
100 mlWater
Mushroom Sauce
200 gramsMixed mushrooms
1 cloveGarlic
30 gramsBacon
1/2 tspSoup stock granules
200 mlHeavy cream
2 tbspOlive oil

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Steps

1

Prepare all ingredients to make the homemade pasta.
2

In a bowl, add the dry ingredients and rub them by hand about 2 minutes. (When you feel the flour gets lighter, the moisture is reduced and becomes easier to mix.)
3

Add the eggs and olive oil.
4

Add the salt.
5

Pour in about 30 ml of water and start incorporating the flour.
6

Gradually add the water little by little while incorporating the flour. Try to use as little of the water as possible.
7

Dust flour on a working surface and knead the dough. Press the dough with your hands, fold in half, turn the dough around, and fold it again, and repeat for about 10 minutes.
8

The dough is ready when it is as soft as your earlobe. Put it in a plastic container and let it rest in the refrigerator for at least 30 minutes to half a day if possible.
9

Dust the working surface with flour, place the dough on and start rolling it out.
10

Roll out the dough to a 2 mm thickness. Make several 25 cm in length and 15 cm in width rectangles.
11

Roll up the dough into a ball and let rest in a tray for 10-15 minutes.
12

Cut the dough into desired width either with a pasta machine or a knife.
13

Meanwhile, make the mushroom sauce. Start boiling some water to cook the pasta as well.
14

Chop the mushrooms and bacon into small pieces. Smash the garlic with the back of the knife, add it into a sauce pan along with the olive oil, and sauté it over medium heat.
15

Sauté it for about 3 minutes.
16

Add the heavy cream and soup stock granules and simmer over low heat for about 10 minutes. (Cook the pasta in the meantime.)
17

Add some salt in plenty of boiling water (5 liters of water and 3 tablespoons of salt) and boil the pasta for about 4 minutes.
18

When the pasta has a small core remaining when you bite, move it into the sauce pan and coat it with sauce for about 20 seconds. Taste and add some salt if needed.
19

Sprinkle some coarsely grounded pepper if available, garnish it with some parsley and it's done!!
20

Cut the leftover edges into triangles and put them in a plastic container. You can use it just like regular pasta. You can keep them in the refrigerator for 2 to 3 days or in the freezer for 2 weeks.