Pasta in Cream Basil Sauce

Ingredients

• 200 g Flour
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• flour (for working)
• 200 g mixed mushrooms (e.g., button, oyster)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp freshly chopped oregano
• 1 tsp freshly chopped thyme
• Salt
• pepper (ground)
• 1 Egg white
• 2 Handfuls Basil
• 200 ml vegetable broth
• 250 ml heavy cream
• 150 g crème fraîche
• 500 g green tagliatelle
• Salt
• pepper (ground)

Instructions

1. 1.

   Sift flour and semolina onto the work surface. Make a well in the center and crack the eggs into it. Add olive oil and a pinch of salt. Knead with your hands into a smooth, elastic dough that no longer sticks to the surface. Adjust the flour amount as needed. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Meanwhile, clean and finely chop the mushrooms for the filling. Peel and finely mince the shallot and garlic; sauté them in hot oil until translucent. Add the mushrooms and cook until their liquid evaporates. Stir in the herbs and season with salt and pepper.

3. 3.

   Divide the dough in half and roll it thin on a floured surface. Cut small squares (about 5x5 cm). Brush the edges with egg white, place a spoonful of mushroom filling in the center, fold the corners up and press lightly to form little pockets. Let the finished faggottini rest on a floured surface.

4. 4.

   For the sauce, rinse the basil, shake dry, and set aside one handful for garnish. Finely chop the remaining leaves. Bring vegetable broth to a boil in a pot. Add cream and simmer gently with occasional stirring until slightly reduced. Stir in crème fraîche and cook for a few more minutes.

5. 5.

   Cook the pasta pockets in boiling salted water for 5-7 minutes.

6. 6.

   Stir basil into the sauce, season with salt and pepper, plate with the noodles, and garnish with fresh basil.