DURATION: 45 MINUTES

SERVES: 6-8

INGREDIENTS

• Egg yolks from Haye Farm eggs - 62g
• Whole Haye Farm egg - 75g
• “00” flour - 235g
• Olive oil - 2.5g
• Semolina - To dust
• Butter - 125g
• Maldon sea salt - 10g
• Flat parsley, chopped - 20g
• Garlic, chopped - 20g
• Mixed wild mushrooms, washed (Porcini, Girolles, honey fungus, chanterelles) - sliced if large, left whole if small - 250g
• Parmesan, grated - 150g

PREPARATION

1. For the dough: whisk the eggs then incorporate the flour and olive oil. Mix together and knead until a smooth dough is formed.
2. Wrap in cling film and leave to rest in the fridge for 20 minutes.
3. Roll out the sheets with either a pasta machine or with a rolling pin until about 1-2mm thin.
4. Cut the sheets into rectangles, roughly 10cm x 7.5cm. Leave on a baking tray lined with greaseproof paper and sprinkle with semolina.
5. For the sauce: melt the butter in a saucepan then gradually add the mushrooms and cook until softened.
6. Add the chopped parsley and the chopped garlic and cook for a minute. Season to taste.
7. To serve: cook the lasagnette sheets in boiling salted water until soft (approx. 1 minute).
8. Toss the pasta with the mushrooms and finish with a sprinkling of grated parmesan.