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Homemade pasta with mushrooms


45 minutes


15 to 20 minutes


4 servings

Homemade pasta with mushrooms
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Homemade pasta

380 g (13.4 oz) all-purpose or “00” flour
80 g (3 oz) dehydrated-wild mushroom powder
1 pinch salt
4 eggs
5 mL (1 tsp) olive oil


600 g (1.3 lb) favourite wild mushrooms, sliced
2 grey shallots, thinly sliced
125 mL (1/2 cup) white wine
75 mL (1/3 cup) 35% cream
Fleur de sel
4 eggs, poached
6 sprigs fresh parsley, chopped





  1. In a bowl, combine the flour, half the mushroom powder and salt.
  2. Incorporate the eggs into the dry ingredients one at a time, then mix in the olive oil. Knead the dough for about 5 minutes or until smooth. Cover with plastic wrap and refrigerate for 20 minutes.
  3. Run the dough through a pasta roller until desired thickness (the thinnest possible is recommended for this recipe).
  4. Cut the pasta into 10 cm x 15 cm (4 in x 6 in) rectangles. Dust the rectangles with flour and set aside, so that they don't stick together.






  1. In a large saucepan, boil very salted water.
  2. In a large skillet, sauté the mushrooms and shallots in a little butter.
  3. Deglaze with the white wine and reduce by half. Add the cream and reduce until creamy.
  4. Cook the fresh pasta in the boiling water for about 2.5 minutes, drain, then add to the sauce and gently stir to coat.
  5. Prepare a mushroom fleur de sel by mixing a bit of fleur de sel with the remaining mushroom powder. Set aside.






  1. In each of four serving bowls, place some pasta and a poached egg.
  2. Season with the mushroom fleur de sel and sprinkle with fresh parsley.
  3. Serve immediately.




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