This dish can be eaten as a main course or as a starter, -your choise. But the risk is that you eat too much of this as a starter, and there is no room left in your belly for the main. Either way, hope you enjoy!!
for 2 persons
325 ml all-purpose flour or preferably Tipo ‘00’ flour
Cold water if needed
Place the flour on a board or in a bowl. Make a well in the centre, add salt and crack the eggs into it. Beat the eggs with a fork until smooth. Mix the eggs with the flour, incorporating a little at a time, until everything is combined. Add water if needed. Knead the dough until silky and firm.
Wrap the dough into the plastic wrap and let it rest in a fridge, at least half an hour.
Create/roll any shape of a pasta, this time I rolled pappardelle. Boil in a salted water until al dente, approx. 1,5-2 minutes.
More detailed instructions you can find e.g. The Science of the Best Fresh Pasta
For 2 person
2 handfull of fresh chanterelle (or any other wild mushrooms)
1 tbsp butter
0,5 garlic clove finely chopped
1 shallot chopped
100 g pecorino cheese
Black pepper and salt to taste
Chop the mushrooms if you wish. Grate half of the pecorino. Melt the butter in medium heat and cook mushroom, onions and garlic. Mix eggs and grated pecorino in another bowl. Season. When pasta is cooked, drain it and add it to the pan with mushroom mix. Pour the egg-cheese mixture to the pan, stir, but do not cook. If you heat the mix too much, eggs turn to a scambled.
Place the dish to a plate and slice the rest of the pecorino on top of it.
I have a great wine tip for this dish as well; Masciarelli Montepulciano D'Abruzzo. The wine upgrades the mushrooms in to a next level goes well with pasta because of its soft flavors and gentle tannins.
Even though I said this wine is great with mushroom pasta, but it is perfect with the Cep risotto... Try it!