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Lasagnette with wild mushrooms and parmesan

Celebrate wild mushroom season with this simple yet hearty dish. The rich, organic egg yolks from our sister business, Haye Farm, transform the colour of the pasta.




  • 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



  1. For the dough: whisk the eggs then incorporate the flour and olive oil. Mix together and knead until a smooth dough is formed.
  2. Wrap in cling film and leave to rest in the fridge for 20 minutes.
  3. Roll out the sheets with either a pasta machine or with a rolling pin until about 1-2mm thin.
  4. Cut the sheets into rectangles, roughly 10cm x 7.5cm. Leave on a baking tray lined with greaseproof paper and sprinkle with semolina.
  5. For the sauce: melt the butter in a saucepan then gradually add the mushrooms and cook until softened.
  6. Add the chopped parsley and the chopped garlic and cook for a minute. Season to taste.
  7. To serve: cook the lasagnette sheets in boiling salted water until soft (approx. 1 minute).
  8. Toss the pasta with the mushrooms and finish with a sprinkling of grated parmesan.