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1
Knead together the pasta dough until it comes together, then wrap in plastic wrap.
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2
Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days.
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3
Thinly slice the onions and garlic.
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4
Chop off the stem ends of the shimeji mushrooms and shred into small clumps.
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5
Put the olive oil in a frying pan, saute the garlic and onions until tender, add the shimeji mushrooms and continue to saute over high heat.
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6
Add the ingredients, then reduce to low heat when it starts to boil.
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7
Simmer over low heat while stirring until it cooks down by half.
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8
Prepare the dough from Step 1 in a pasta machine to flatten: Cut the dough in half, dust with flour, then roll out with a rolling pin until it is thin enough to fit into the pasta machine.
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9
First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick.
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10
Be sure to dust the dough as you work.
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11
Cut the dough into 1 cm wide, 20 cm long ribbons.
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12
Add the heavy cream to the sauce from Step 4 and lightly simmer.
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13
Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing.
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14
Season with salt to taste.
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15
Transfer to a plate, and garnish with parsley as desired.
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16
I made homemade sauce Americaine.
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17
I haven't posted the recipe yet so stay tuned.
