Homemade Pappardelle with mixed mushrooms

500g wheat flour

7 medium eggs

400g mixed mushrooms (e.g. button mushrooms and king oyster mushrooms)

Olive oil

2 Garlic cloves, finely chopped

2 dried chili peppers, finely chopped

Juice of half a lemon

A handful of freshly grated Parmesan

A handful of chopped parsley

70g butter

Salt and pepper

Method:

For the pasta combine flour and eggs in a bowl and stir with a fork and then use your hands to knead the dough until it is smooth and even in colour

Wrap the dough ball in plastic wrap and put it into the fridge for about one hour

After that you can roll the dough by using a rolling pin or a pasta machine to make the dough real thin, use flour for the working plate and your hands

When you have finished rolling the dough and it is thin enough (about 1-2 mm), you can cut the pasta into 3 cm wide strips

Be sure to always cover the ready pasta strips with flour to prevent them sticking together later on

For the pasta sauce clean the mushrooms with a brush and cut them into rough pieces

Put about three table spoons of olive oil into a hot pan and fry the mushrooms in the pan together with the garlic and the dried chili on medium heat

Add lemon juice, Parmesan, parsley and butter and let the sauce simmer on low heat

Season with salt and freshly ground pepper

Cook the pasta for about 8 minutes in boiling salt water

Serve the pasta with fresh parsley and grated Parmesan