# Herb Laminated Fresh Pasta With Mushroom Sauce

This recipe details how to elevate homemade fresh pasta by laminating it with herbs and serving it with a creamy, rich mushroom sauce.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 200 g fresh egg pasta dough
- Flour or semolina flour for dusting
- 1 sprig sage, leaves picked and stalk discarded
- 1 sprig rosemary, leaves picked and stalk discarded
- few sprigs thyme, leaves picked and stalk discarded
- 400 g chestnut mushrooms
- 1 shallot
- 1 tbsp butter
- 150 ml Prosecco DOC
- 100 ml double cream
- Grana Padano PDO
- Extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 5 g fresh chives, finely chopped

## Instructions

1. Make your pasta dough using an egg pasta dough recipe.
2. Roll out the dough into a thin pasta sheet, around 0.2 mm thick, then cut it in half to create two sheets.
3. Arrange the herb leaves and press them lightly onto one half of the pasta sheet.
4. Carefully lay the other pasta sheet on top.
5. Using a rolling pin, carefully press and roll over the sheets so they stick together.
6. If using a pasta machine, pass the dough through it again to help laminate the herbs better.
7. Sprinkle a generous amount of flour over the dough sheet, covering the entire surface, and brush it on top.
8. Using a knife or a pasta cutter, cut the sheet into as many 20 cm long sheets as possible.
9. Gently roll each long sheet lengthwise on itself, similar to a poster and not too tightly.
10. With a sharp knife, cut all of them into pieces about one and a half fingers thick.
11. Uncurl the pappardelle and then sprinkle with semolina or flour to prevent the ribbons from sticking to each other, and set aside while making the sauce.
12. Thinly chop the mushrooms.
13. Add a drizzle of olive oil and a small knob of butter to a pan on medium heat.
14. As soon as the butter has melted, add the mushrooms.
15. Cook the mushrooms on a very high heat, stirring occasionally, and let the water evaporate completely.
16. Once the mushrooms are golden, add the shallots to the pan.
17. Add another touch of butter, stir it in, and cook the shallots for about 3 minutes.
18. Add the Prosecco DOC, deglaze the pan, and cook for a few more minutes to allow the alcohol to cook off.
19. Turn the heat off and add the cream to the pan.
20. Season with fine sea salt, freshly ground black pepper, and the chives.
21. Stir the sauce.
22. Cook the pasta in heavily seasoned water, remembering that fresh pasta only takes a minute or two to cook.
23. Place the mushroom sauce back on the heat and add a ladle of pasta water.
24. Place the cooked pasta in the pan with the sauce and give it a good stir.
25. Grate some cheese on top, add another ladle of pasta water, and give it another stir.
26. Serve and enjoy.

## Equipment

- rolling pin
- pasta machine (optional)
- knife
- pasta cutter
- pan
- large clean tray
- cling film

## Tips

- If not cooking pasta right away, transfer it to a large clean tray, sprinkle with extra flour or semolina to prevent sticking, wrap with cling film, and refrigerate for up to 48 hours.

## Source

- Original video: https://www.ourcookingjourney.com/recipe-pages/herb-laminated-fresh-pasta-with-mushroom-sauce
- Recipe page: https://www.cliprecipe.com/recipe/05185f5d-b6fc-422f-bb00-f0e889367073
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt