Potatoes are used to make a 'pasta' dough which is cut into thin noodles and boiled. The noodles are served with a bacon and mushroom sauce.
450 g (1 lb) floury (mealy) potatoes, diced
225 g (8 oz) 2 cups plain (all-purpose) flour
1 egg, beaten
1 tbsp milk
salt and pepper
parsley sprig, to garnish
225 g (8 oz) 2 cups plain (all-purpose) flour
1 egg, beaten
1 tbsp milk
salt and pepper
parsley sprig, to garnish
Sauce
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) open-capped mushrooms, sliced
3 smoked bacon slices, chopped
50 g (1 3/4 oz) Parmesan cheese, grated
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
2 tbsp chopped fresh parsley
1 onion, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) open-capped mushrooms, sliced
3 smoked bacon slices, chopped
50 g (1 3/4 oz) Parmesan cheese, grated
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
2 tbsp chopped fresh parsley
method
1. Cook the diced potatoes in a saucepan of boiling water for 10 minutes or until cooked through. Drain well. Mash the potatoes until smooth, then beat in the flour, egg and milk. Season with salt and pepper to taste and bring together to form a stiff paste.
2. On a lightly floured surface, roll out the paste to form a thin sausage
shape. Cut the sausage into 2.5 cm (1 inch) lengths. Bring a large pan of salted water to the boil, drop in the dough pieces and cook for 3-4 minutes. They will rise to the surface when cooked.
3. To make the sauce, heat the oil in a pan and saute the onion and garlic for 2 minutes. Add the mushrooms and bacon and cook for 5 minutes. Stir in the cheese, cream and parsley, and season.
4. Drain the noodles and transfer to a warm pasta bowl. Spoon the sauce
over the top and toss to mix. Garnish with a parsley sprig and serve.
Make the dough in advance, then wrap and store the noodles in the refrigerator
for up to 24 hours.
2. On a lightly floured surface, roll out the paste to form a thin sausage
shape. Cut the sausage into 2.5 cm (1 inch) lengths. Bring a large pan of salted water to the boil, drop in the dough pieces and cook for 3-4 minutes. They will rise to the surface when cooked.
3. To make the sauce, heat the oil in a pan and saute the onion and garlic for 2 minutes. Add the mushrooms and bacon and cook for 5 minutes. Stir in the cheese, cream and parsley, and season.
4. Drain the noodles and transfer to a warm pasta bowl. Spoon the sauce
over the top and toss to mix. Garnish with a parsley sprig and serve.
Make the dough in advance, then wrap and store the noodles in the refrigerator
for up to 24 hours.
serving amount
serves 4
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