Stuffed Pasta with Mushroom Sauce

Ingredients

• 400 g Mushrooms
• 1 handful sage leaves
• 100 g pancetta
• 4 tbsp butter
• Salt
• Pepper
• 50 g Parmesan (freshly grated)
• 350 g hard wheat flour (e.g., Semola Grana Duro, Italian specialty shop)
• 2 Eggs
• 80 ml water
• 1 tbsp oil
• 0.5 tsp Salt
• oil (for brushing)
• 400 g boiled potatoes (freshly cooked)
• 3 Garlic cloves
• 8 sage leaves
• 1 sprig thyme
• 1 handful Arugula
• 1 tbsp butter
• 1 egg
• Salt
• Pepper
• nutmeg
• 1 tbsp cornstarch (as needed)

Instructions

1. 1.

   Put all dough ingredients in a bowl and knead into a smooth dough. Brush with oil and wrap in plastic film, let rest 30 minutes.

2. 2.

   For the filling, peel hot potatoes and press through a potato masher, wash, peel or trim remaining ingredients and finely chop them; sauté in butter.

3. 3.

   Add the egg to the potatoes and mix together. If the mixture is too wet, knead in the starch.

4. 4.

   Divide dough into 2-3 portions and roll out on lightly floured surface into large thin sheets. Cut circles about 8 cm with a glass or round cutter. Spoon filling into each center.

5. 5.

   Brush edges with water, fold circles over, bring sides together around filling and press firmly. Let stuffed pasta rest about 1 hour on a floured kitchen towel.

6. 6.

   Meanwhile grate mushrooms with paper towels and slice. Wash sage, dry, shake off excess moisture and roughly chop.

7. 7.

   Cook the stuffed pasta in plenty of salted water for 2-4 minutes.

8. 8.

   Slice pancetta into strips, brown in hot butter and add mushrooms. Cook until no liquid remains, then add sage. Lift pasta from water with a slotted spoon, toss with mushroom mixture, season and serve on preheated plates sprinkled with parmesan.