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Homemade Pasta With Creamy Mushroom Sauce Recipe

Homemade Pasta with Creamy Mushroom Sauce Recipe
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Serving : 4
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Prepare the ingredients before making Homemade Pasta with Creamy Mushroom Sauce in your home. Then, follow these steps below to serve Homemade Pasta with Creamy Mushroom Sauce for your family or friends.

Ingredients: Homemade Pasta with Creamy Mushroom Sauce

  • Homemade Pasta
  • 200 grams Bread (strong) flour
  • 200 grams White flour
  • 2 Egg yolk
  • 1 tsp Salt
  • 1 tbsp Olive oil
  • 100 ml Water
  • Mushroom Sauce
  • 200 grams Mixed mushrooms
  • 1 clove Garlic
  • 30 grams Bacon
  • 1/2 tsp Soup stock granules
  • 200 ml Heavy cream
  • 2 tbsp Olive oil

How to Make Homemade Pasta with Creamy Mushroom Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Homemade Pasta with Creamy Mushroom Sauce in your home by yourself.

    Step 1
  • Prepare all ingredients to make the homemade pasta.
  • Step 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.)
  • Step 3
  • Add the eggs and olive oil.
  • Step 4
  • Add the salt.
  • Step 5
  • Pour in about 30 ml of water and start incorporating the flour.
  • Step 6
  • Gradually add the water little by little while incorporating the flour. Try to use as little of the water as possible.
  • Step 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.
  • Step 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.
  • Step 9
  • Dust the working surface with flour, place the dough on and start rolling it out.
  • Step 10
  • Roll out the dough to a 2 mm thickness. Make several 25 cm in length and 15 cm in width rectangles.
  • Step 11
  • Roll up the dough into a ball and let rest in a tray for 10-15 minutes.
  • Step 12
  • Cut the dough into desired width either with a pasta machine or a knife.
  • Step 13
  • Meanwhile, make the mushroom sauce. Start boiling some water to cook the pasta as well.
  • Step 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.
  • Step 15
  • Sauté it for about 3 minutes.
  • Step 16
  • Add the heavy cream and soup stock granules and simmer over low heat for about 10 minutes. (Cook the pasta in the meantime.)
  • Step 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.
  • Step 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.
  • Step 19
  • Sprinkle some coarsely grounded pepper if available, garnish it with some parsley and it's done!!
  • Step 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.
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