Reginette with Girolles Mushrooms

Step 1

Place flour on a clean work surface and make a well, add eggs and with a fork, whisk eggs, slowly incorporating flour. Knead until a smooth, elastic dough forms, about 10 minutes. Let rest for 1 hour before rolling and cutting into 1-inch strips with a fluted pastry cutter.

Step 2

Heat olive oil in a large saucepan. Add garlic and sauté on low heat for 2 minutes, then add mushrooms and cook 5 more minutes. Once mushrooms are cooked but still firm, add water and butter, stirring to create an emulsion. Remove from heat.

Step 3

Bring a pot of heavily salted water to a boil. Cook fresh pasta for 1-1 1/2 minutes. Drain pasta, reserving the water.

Step 4

Put garlic and mushroom pan back on medium heat. Mix in the cooked pasta. Add Parmesan, parsley, lemon juice, salt and pepper. Add pasta water if needed to loosen sauce.