Roggen pasta with mushroom sprout sauce

Ingredients

• 200 g wheat flour (preferably type 00)
• 100 g rye flour
• 3 eggs
• 0.5 tsp Salt
• 1 tbsp Olive Oil
• 200 g mushrooms
• 1 Shallot
• 50 g soybean sprouts
• 2 stalks celery
• flour (for the work surface)
• Salt
• 2 tbsp butter
• ground pepper (from the mill)

Instructions

1. 1.

   Mix both flours, sift or heap onto the work surface, create a well in the center and add the eggs. Add salt and oil and knead into a smooth dough; if too dry, incorporate a little water. Wrap in plastic wrap and let rest for at least 30 minutes. Meanwhile clean the mushrooms and slice them. Peel and finely chop the shallot. Rinse the sprouts cold and drain well. Clean the celery, wash it and cut diagonally into very thin strips.

2. 2.

   Roll the dough portions on lightly floured surface to a slight thickness. Pass the rolled dough through the pasta machine repeatedly until the desired thickness is reached. Then cut with a knife or cutter into 1–2 cm wide noodles and boil them once in salted water. Remove, shock in cold water and drain well.

3. 3.

   Sauté the shallot in butter until translucent. Add mushrooms, celery and sprouts and cook together. Return the noodles to the pan, warm while stirring occasionally. Season with salt and pepper.