This is a variation on a German recipe that Leo Henrichs from Tierra Negra served. I was amazed by the flavor of the fresh pasta, and also that he was able to prepare it and still have time to play music together. Use the freshest white flour you can find.
- 5 eggs
- mushrooms (the black oyster mushrooms are good for this one.)
- olive oil
- Worcestershire sauce
- dry sherry
- 2 tsp bullion powder
- cream (or Greek yogurt)
- fresh parmesan
- For 3 or 4 people, Mix 5 eggs with flour until consistency of dough.
- Put some flour on your hands and knead, adding flour until no longer sticky.
- Roll thin on a floured board.
- Cut into strips with a knife. Put it on a few layers of towels or drape pasta over clotheslines to let dry for about 25-30 minutes. (Jan Brekelmans note: After rolled thin, spread more flour on the top, roll it up and slice, creating little spirals of pasta that you unwind to dry.)
- While the pasta is drying, cut onions and mushrooms. (You’ll have time to play a tune or two also.)
- Fry in olive oil.
- Add a little Worcestershire sauce and a sprig of chopped rosemary while cooking.
- When mushrooms are browning, add a little dry sherry and 2 tsp bullion powder. Keep adding more sherry to keep mushrooms from drying out.
- When nearly done, add cream (or Greek yogurt) and cook briefly more until the flavors blend together . Adjust amounts to taste. The sauce you can make with one hand, so you can do it while on the phone. Serve over pasta with fresh parmesan and enjoy!