Pasta with Cabbage and Mushrooms

Ingredients

• 400 g flour
• 4 eggs
• 2 EL olive oil
• 1 TL salt
• flour (for working)
• 1 piece fresh ginger (ca. 3 cm)
• 1 Garlic clove
• 1 onion
• 350 g shiitake mushrooms (or oyster mushrooms)
• 300 g white cabbage
• 300 g Savoy Cabbage
• 2 EL olive oil
• 0.5 TL turmeric
• 100 ml Vegetable broth
• Salt
• Pepper (from the grinder)
• chili flakes

Instructions

1. 1.

   Knead flour, eggs and oil with salt into a smooth dough. Add water or more flour if needed. Shape into a ball, cover and rest for about 30 minutes.

2. 2.

   Divide dough into 2-3 portions; wrap unused pieces in plastic. Roll the last piece flat on lightly floured surface. Pass through pasta machine until desired thickness, then cut into 3‑4 cm strips and 6‑8 cm pieces. Gather edges into ribbons, press together, let dry slightly on a floured towel.

3. 3.

   Peel and dice ginger, garlic, onion. Clean mushrooms and slice.

4. 4.

   Clean white and savoy cabbage, remove core, tear leaves, discard large slivers. Wash and cut into 2‑3 cm pieces.

5. 5.

   Heat 1 EL oil in a large pan; sauté ginger, garlic, onions. Add mushrooms, cook briefly, then set aside. Heat remaining oil, add cabbage, stir quickly. Sprinkle turmeric, pour broth, reduce slightly. Return mushroom mixture, season with salt, pepper and chili.

6. 6.

   Cook pasta in plenty of salted boiling water for about 3 minutes al dente. Drain, let stand, toss into the cabbage‑mushroom pan. Plate and serve with Parmesan if desired.