Lasagnette with wild mushrooms and parmesan
DURATION: 45 MINUTES
- Egg yolks from Haye Farm eggs - 62g
- Whole Haye Farm egg - 75g
- “00” flour - 235g
- Olive oil - 2.5g
- Semolina - To dust
- Butter - 125g
- Maldon sea salt - 10g
- Flat parsley, chopped - 20g
- Garlic, chopped - 20g
- Mixed wild mushrooms, washed (Porcini, Girolles, honey fungus, chanterelles) - sliced if large, left whole if small - 250g
- Parmesan, grated - 150g
- For the dough: whisk the eggs then incorporate the flour and olive oil. Mix together and knead until a smooth dough is formed.
- Wrap in cling film and leave to rest in the fridge for 20 minutes.
- Roll out the sheets with either a pasta machine or with a rolling pin until about 1-2mm thin.
- Cut the sheets into rectangles, roughly 10cm x 7.5cm. Leave on a baking tray lined with greaseproof paper and sprinkle with semolina.
- For the sauce: melt the butter in a saucepan then gradually add the mushrooms and cook until softened.
- Add the chopped parsley and the chopped garlic and cook for a minute. Season to taste.
- To serve: cook the lasagnette sheets in boiling salted water until soft (approx. 1 minute).
- Toss the pasta with the mushrooms and finish with a sprinkling of grated parmesan.