Ingredients

Method

• 250 g flour
• 3 free-range egg yolks
• 2 T olive oil
• 200 g mushrooms
• 125 ml white wine
• 250 ml cream
• 200 g asparagus, blanched and refreshed
• 40 g Parmesan cheese, grated
• sea salt and freshly ground black pepper

Method

Ingredients

Place the flour, egg yolks and olive oil in a food processor and pulse until the mixture just starts to come together.

Turn out the dough onto a clean surface and bring together by hand. Knead for 10 minutes until the dough is soft and smooth. Wrap in clingfilm and allow to rest for 30 minutes.

Divide the dough into 4 pieces and roll out each piece into a long rectangle about 2 mm thick on a clean, floured surface. Slice into lengths 5 cm wide.

Cook in boiling salted water until al dente.

Fry the mushrooms in a large pan over a high heat until golden. Add the wine and simmer for 2 minutes. Add the cream and asparagus and cook until slightly thickened.

Serve the sauce over the pasta and top with grated Parmesan. Season to taste.

Cook's note: making your own pasta is the ultimate achievement. If you need some pointers, follow our How to make basic pasta steps and read up on Contributing Food Editor Hannah Lewry's adventures with her brand new pasta machine.