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1
Seive the flour into a bowl.
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2
Using your hand, create a well in the middle.
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3
Crack the 3 eggs into the well.
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4
Add 1tbsp of olive oil and a pinch of salt.
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5
Gradually pull the flour into the eggs, using your hands to mix them together, revolving your hand in a claw shape and then bringing the flour over and pressing in.
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6
Once mixed, knead the dough thoroughly until it's smooth and elastic.
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7
Wrap it in clingfilm and place in the fridge for 30mins.
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8
Remove the dough from the fridge and place onto well floured surface.
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9
Roll the dough out into a long sheet of pasta.
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10
Whilst rolling out, gently pull on one of the sides to help stretch it out.
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11
Ensure you continually turn the pasta dough around and flip it over on the otherside as you go.
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12
Once rolled to about 3mm thickness (if you hold it up to the light you should be able to see your hand through it), finely slice the pasta into long thin strips.
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13
Bring a pan of salted water to boil.
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14
Heat 3tbsp of olive oil in a large deep frying pan.
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15
Add the pepper and crushed garlic with a pinch of salt, frying gently until the garlic is browned.
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16
Add the mushrooms to the frying pan and add the pasta to the boiling water.
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17
Cook both for about 3-5mins.
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18
Squeeze hall the lemon into the frying pan and reduce the heat to low.
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19
Using tongs or a slotted spoon, take the pasta out of the water and add to the frying.
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20
Allow any of the water to drip from the pasta into the frying pan.
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21
DO NOT DRAIN.
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22
Squeeze the other half of the lemon, stir around then add the parsley, butter and cheese.
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23
Keep mixing until the cheese and butter have melted and the pasta has a nice sheen from the sauce coating it.
