- Combine the flour, oil and the eggs with a pinch of salt and knead until you have a smooth dough. Wrap the dough in cling film and rest in the fridge for at least 30 minutes.
- Preheat an oven to 180oC. Blitz the bread into crumbs along with a glug of olive oil, the peeled clove of garlic, a pinch of salt and pepper and leaves from the fresh thyme before tipping out onto a baking tray.
- Bake the crumbs until golden brown and crisp (about 5-6 minutes), giving them a stir and turn over halfway through, then allow to cool completely.
- Pour the cream into a pan with the dried mushrooms and heat to a gentle simmer for 10 minutes to infuse with the flavours.
- Peel and dice the onion, then finely chop the leaves from the rosemary. Fry the diced onion in a shot of oil in a frying pan for 5 minutes until soft and sweet, then add the garlic, chopped rosemary and black pepper. Splash in the wine and bubble until it reduces by half.
- Pour the mushrooms cream through a sieve into the onions and wine to remove the mushroom pieces. Season with salt and pepper and keep warm whilst you roll the pasta.
- Roll the pasta dough to about 2mm thick. Dust the pasta with a light sprinkling of flour.
- Fold the pasta over onto itself several times, very gently, then with a sharp knife cut into long strips 1cm wide by slicing through multiple layers and unravelling the folds.
- Leave to rest for 5-10 minutes by hanging the pasta strands on a coat hanger or oven door or simply leave laid flat on the work surface.
- Boil a large pan of salted water. Lower in the pasta and boil for 2-3 minutes so that it is just cooked, then scoop out and drip dry.
- Toss the pasta with the creamy mushroom sauce. Serve a portion into a bowl and sprinkle with the garlic crumb.
Recipe from Kenwood's Disaster Chef 2014.
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An elegant and tatsy dinner idea
300g Italian style double ‘OO' flour + extra for rolling 1 tbsp of olive oil 3 medium sized eggs Pinch of salt For the garlic crumb: 2 slices stale white bread 1 clove garlic 2 sprigs of thyme For the sauce: Double cream (250ml) Handful of dried porcini mushrooms Sprig of rosemary Clove of garlic, peeled 1 onion Small glass of white wine (125ml) Salt and pepper to season
Time: 20-25 minutes Serves: 2 Nutrition: n/a