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1
Prepare all ingredients to make the homemade pasta.
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2
In a bowl, add the dry ingredients and rub them by hand about 2 minutes.
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3
(When you feel the flour gets lighter, the moisture is reduced and becomes easier to mix.)
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4
Add the eggs and olive oil.
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5
Add the salt.
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6
Pour in about 30 ml of water and start incorporating the flour.
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7
Gradually add the water little by little while incorporating the flour.
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8
Try to use as little of the water as possible.
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9
Dust flour on a working surface and knead the dough.
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10
Press the dough with your hands, fold in half, turn the dough around, and fold it again, and repeat for about 10 minutes.
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11
The dough is ready when it is as soft as your earlobe.
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12
Put it in a plastic container and let it rest in the refrigerator for at least 30 minutes to half a day if possible.
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13
Dust the working surface with flour, place the dough on and start rolling it out.
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14
Roll out the dough to a 2 mm thickness.
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15
Make several 25 cm in length and 15 cm in width rectangles.
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16
Roll up the dough into a ball and let rest in a tray for 10-15 minutes.
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17
Cut the dough into desired width either with a pasta machine or a knife.
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18
Meanwhile, make the mushroom sauce.
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19
Start boiling some water to cook the pasta as well.
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20
Chop the mushrooms and bacon into small pieces.
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21
Smash the garlic with the back of the knife, add it into a sauce pan along with the olive oil, and saute it over medium heat.
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22
Saute it for about 3 minutes.
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23
Add the heavy cream and soup stock granules and simmer over low heat for about 10 minutes.
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24
(Cook the pasta in the meantime.)
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25
Add some salt in plenty of boiling water (5 liters of water and 3 tablespoons of salt) and boil the pasta for about 4 minutes.
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26
When the pasta has a small core remaining when you bite, move it into the sauce pan and coat it with sauce for about 20 seconds.
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27
Taste and add some salt if needed.
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28
Sprinkle some coarsely grounded pepper if available, garnish it with some parsley and it's done!
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29
!
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30
Cut the leftover edges into triangles and put them in a plastic container.
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31
You can use it just like regular pasta.
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32
You can keep them in the refrigerator for 2 to 3 days or in the freezer for 2 weeks.
