My family are huge fans of pasta and I love making it fresh. We’re also big lovers of Italian.
This dish is true comfort food! We love this dish and there’s never any left when I make it and the sauce usually gets mopped up with some bread.
For the pasta
5oz “00” flour
1 medium egg and one egg yolk, beaten
For the filling
10oz chestnut mushrooms, diced very small
1tbsp thyme, chopped
1floz double cream
Salt and pepper
For the sauce
1/2 pint vegetable stock made with a cube
Couple of sprigs of lemon thyme
Handful of chestnut mushrooms, chopped
Salt and pepper
3floz double cream
1 egg in a separate bowl beaten
First of all make the pasta so it has time to rest for about an hour. I like to do it all by hand but you may just want to add the flour and eggs to a food processor then blitz until it resembles breadcrumbs then knead on a work surface until it forms non sticky dough but this part is quite hard as the dough is stiff. Place into the fridge for an hour. For the mushroom stuffing just add the butter and mushrooms to a frying pan over a medium heat and cook for 4-5 minutes then add the double cream, thyme then stir well. Cook for a further 5-6 minutes until most of the moisture has evaporated then set aside to cool.
While that’s cooling roll out the pasta by hand or if you have a pasta roller use that but remember to keep dusting with flour, it wants to be the thickness of about a 10p coin, cut out with a cookie cutter. Get a pan of salted water on a high heat boiling for the pasta. Place 1tsp of the mushroom mix in the middle of the pasta circle, brush the edges with egg wash then fold over into a semi circle and seal the edges, next grab both pointed sides of the pasta curl round, brush again with egg wash and seal to make the tortellini (but you can cook them as the semi circles to make it easier). Put the stock, lemon thyme, mushrooms salt and pepper in a pan over a high heat then leave it to boil for 5-7 minutes, remove the thyme then add the cream, simmer for 3-4 minutes. Put the pasta in to cookfor 3-4 minutes. When done toss the pasta in the sauce and serve.
Decorate with wilted spinach.