Trumpet & Lion’s Mane Mushroom Pasta

Here is the exact method for the pasta dough: Start by sieving exactly 400 gr of flour and adding 8 medium sized egg yolks (ratio is 50 gr flour to 1 egg yolk). Once you start to work the dough you’ll notice that the dough is very dry and doesn’t come together. Place a bowl of water next to you, and only wet your hands a couple of times while kneading the dough. In that way, you are not adding unnecessary water to the dough, just slightly making it easier for the flour to be fully absorbed. Kneading might take time and be exhausting, so whenever you feel too tired, cover it with a towel and let it rest for 5-10 min. Then come back to it and knead it for a couple more min. Repeat the process until you get a smooth dough. Wrap with a plastic wrap and set aside for at least 1h at room temperature, up to one day in the fridge. When ready to eat the pasta, cut a piece from the dough, roll it, fold on itself and open for a perfect rectangle shape with a rolling pin. Open with a pasta machine to the thinnest level you have in your machine. Set aside and prepare the sauce. (Note: While sauce ingredients are provided, explicit instructions for making the mushroom sauce are not included in this post. Cook fresh pasta in boiling salted water for 2-4 minutes until al dente, then combine with prepared sauce.)