Tagliatelle with sautéed mushrooms, garlic and thyme (B. Basson)

Tagliatelle  with sautéed mushrooms, garlic and thyme


100 g flour

1 egg
100 g Mushrooms
5 g chopped garlic
5 g picked thyme
Butter
Lemon


Knead flour and egg into a firm and smooth dough, let it rest in fridge for 10 minutes.
Roll out using a pasta machine, the pasta must be rolled through the rollers until it is smooth and elastic. It must not be rolled too thin, otherwise it would break when boiling.
Sauté the mushrooms in a little bit of butter, and when it is golden in colour finish with, garlic, thyme, salt and lemon.
Toss the mushrooms with the pasta and serve with grated parmesan on top


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