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Paglia e Fieno

Hey there, here are the cooking cubs  ghostbear2k and  kuraiko and he have some really nomnom Italian food for you. Some real Mama food. And we mean the Italian "Mama" ;)

The recipe is based on the book "Regional Italian Cuisine" from Hess and Sälzer.
We had to modify the recipe a bit because not everything was as we wanted it to be.
Plus it's not vegetarian, so we had to change that as well.

Ingredients (serves 2):

130g fresh chestnut mushrooms
200g oyster mushrooms
2 garlic gloves
2 shallots
200g cream
150ml vegetable stock
pepper, salt, spices to your taste
Parmigano
2-3 tbsp butter
1 tbsp fresh parsley, 2 small twig of rosemary, 4 small twigs of thyme, 10 leafs fresh basil
50g leaf spinach, fresh or frozen
3 eggs
approx. 350g flour
1 heaped tsp salt
1 tbsp olive oil
juice of ½ lemon

Preparation (step by step):

1) Prepare the pasta dough:
Dough for the normal noodles:
Mix 175g flour, ½ tbs salt, ½ tbsp olive oil, 2 eggs and knead it into a smooth dough. If necessary add some more flour or water.
Cover it and let it rest for 20 minutes.

Dough for the spinach noodles:
Wash and clean spinach (or let it thaw), carefully squeeze out. Puree it very finely. Add some water if it gets too thick to puree.
Mix 175g flour, ½ tbs salt, ½ tbsp olive oil, 1 egg and the spinach and knead it into a smooth dough. If necessary add some more flour or water.
Cover it and let it rest for 20 minutes.

Roll it out thinly on a floured sheet of baking paper. Sprinkle on some more flour, then let it dry a bit.

2) Cook the cream sauce
Chop the shallots and the garlic finely.
Melt 1-2 tbsp of butter in a pot, add half of the rosemary and thyme. Sweat the onions until glassy. Add the garlic and continue to sweat. The garlic must not burn.
Pour in the vegetable stock and the cream and let it cook until the sauce thickens and gets creamy.
Season to your taste with salt, pepper and spices (we used "Tuscan pasta spice" from Ingo Holland, which is quite high quality and only contains several Mediterranean herbs and dried tomato).
Take out the twigs of rosemary and thyme.
Keep warm until needed.

3) Prepare the mushrooms
Wipe the oyster mushrooms and chestnut mushroom only with a paper towel. Cut off the stems and cut the mushrooms into pieces. Sprinkle in the lemon juice and carefully mix. Chop the parsley finely.
Melt 1 tbsp of butter in a pan, add the other half of the rosemary and thyme and sauté the mushrooms a bit.
When the mushrooms are almost done, add the parsley and mix it in carefully.

4) Cook the ribbon noodles
For cutting roll up the sheets of pasta dough and cut into ribbons with a very sharp knife. Unroll the pasta again and cook al dente in plenty of salted water, depending on thickness and width.
Try the pasta from time to time until it's ready

Dress the two-colored noodles on a soup plate, then pour a little of the cream sauce over the noodles. Distribute some of the mushroom mixture, then add some more sauce.
Finish with shaved Parmigiano, roughly chopped basil and freshly ground pepper.

Enjoy ^_^

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being