Pasta with Mushroom Sauce

Ingredients

• 250 g finely ground emmer (alternatively hard wheat or kamut)
• 2 tbsp cold-pressed olive oil
• 0.5 tsp Sea Salt
• 125 ml hot water
• flour (for dusting)
• 100 g lentils
• 250 g vegetable broth
• 1 medium onion
• 2 Garlic cloves
• 20 g butter
• 250 g Mushrooms
• 0.5 red pepper
• 125 ml heavy cream
• 125 ml milk
• 0.25 tsp thyme
• 0.25 tsp rosemary
• 0.25 tsp black pepper
• 1 tsp herb salt
• 2 Spring Onions
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Knead flour, oil, salt and water into a firm, smooth, elastic dough for the band pasta and let it rest covered for 30 minutes.

2. 2.

   Bring lentils to boil in vegetable broth and simmer with lid on low heat for 20-30 minutes.

3. 3.

   Meanwhile, sauté diced onion and minced garlic in butter in a large pan. Add sliced mushrooms and thinly sliced pepper, cook briefly. Deglaze with cream and milk, bring to boil. Add drained lentils. Season with thyme, rosemary, pepper and herb salt; let flavors meld for a few minutes while keeping warm.

4. 4.

   Roll dough out thin on a floured surface in 5 mm wide strips, preferably using a pasta machine with a band noodle attachment.

5. 5.

   Cook noodles in plenty of boiling salted water until al dente, about 3-5 minutes. Drain, then pour sauce over portions. Sprinkle with scallion rings and parmesan shavings before serving.