PASTA HANDKERCHIEFS WITH MUSHROOM RAGU

Fresh pasta topped with buttery, herb-flecked mushroom ragu - serve this and your guests won't even know it's meat free.

INGREDIENTS

• 2 1/2 cups (400g) ‘00’ flour
• 4 eggs, lightly beaten
• Semolina, to dust
• 1/3 cup (80ml) extra virgin olive oil
• 2 eschalots, thinly sliced
• 1 garlic clove, finely chopped
• 1/2 bunch flat-leaf parsley, leaves picked, stalks finely chopped
• 1/2 tbs thyme leaves, finely chopped
• 600g mixed mushrooms (such as pine, portobello, king brown, chestnut or slippery jack), roughly chopped
• 1/2 cup (125ml) white wine
• 20g unsalted butter
• Finely grated zest of 1 lemon

• METHOD

  • 1
    To make the pasta, place the flour in a mound on a clean work surface and make a well in the centre. Pour in the eggs and 1/2 tsp salt, then, using your hands, gradually incorporate the eggs into the flour to form a soft dough. Knead for 5-8 minutes until smooth and elastic. Enclose dough in plastic wrap and chill for 30 minutes.
  • 2
    Divide the dough into 4 equal portions, then enclose 3 portions in plastic wrap and set aside. Starting on the thickest setting of your pasta machine, run the dough through 2-3 times, folding it in half each time, until smooth and elastic. Continue rolling the dough through the settings 2-3 times, reducing the thickness each time, until 2mm thick. Place pasta sheet on a semolina-dusted tray and cover with a clean tea towel while you roll remaining dough portions.
  • 3
    Dust each sheet of pasta with semolina, then, using a sharp knife, slice each sheet into rough triangular shapes that resemble handkerchiefs. Dust again with semolina and set aside.
  • 4
    To make the mushroom ragu, heat the oil in a large frypan over medium heat. Add the eschalot, garlic, parsley stalks and thyme, and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the mushrooms. Cook, stirring, for 2-3 minutes, then add the wine and simmer for 2-3 minutes until most of the liquid has evaporated.
  • 5
    Reduce heat to low, cover with a lid and cook for a further 4-6 minutes, then add the butter and stir to combine. Season and remove from the heat.
  • 6
    Cook pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain, reserving a little cooking water. Add pasta to the ragu and toss to combine. Return the pan to high heat and cook, tossing, for 1 minute or until heated through. Add a little cooking water, if necessary, to loosen.
  • 7
    Divide pasta among bowls and garnish with parsley leaves, lemon zest and freshly ground pepper to serve.