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Fresh Pasta with Goat Cheese and Mushroom Sauce

Fresh Handmade Pasta with Goat Cheese and Mushroom Sauce

Recipe by David Colombe, Executive Chef, Table 24

Fresh Pasta

  • 1/2 C. All purpose flour
  • 2 C. Semolina flour
  • 3 eggs
  • 1 Tbsp. Olive Oil
  • 1/4 C. Water
  • 1/2 tsp. Salt

Make a well in the flour and incorporate the eggs, olive oil, water and salt into the flour. Knead for about 10 minutes, using more flour on your kneading surface, until the dough is no longer sticky. After 10 minutes the dough should be soft and smooth.

Wrap in plastic wrap and let it rest for 1 hour.

Roll out the dough either with a pasta cutter or rolling pin and cut to desired shape.

Cook in salted boiling water for 3 minutes. Strain and oil, so it does not stick together.

Goat Cheese and Mushroom Pasta Sauce

Recipe by David Colombe, Executive Chef, Table 24

Makes 2 large portions

  • 2 Tbsp. Olive Oil
  • 2 Cloves Garlic, minced
  • 1 Shallot, minced
  • 1/2 Red Pepper, diced
  • 4 oz Oyster Mushroom, stems removed and sliced lengthwise
  • 2 oz Shimiji mushrooms
  • 1/4 C. White Wine
  • 1 tsp Cornstarch
  • 1 Cup Veggie Stock
  • 4 oz. Happy Days Chevre - Lemon Pepper flavour
  • 16 oz Cooked Pasta

In a med sized sautee pan, add the Olive Oil, and sautee the Garlic, Shallot and Red Pepper, until just soft. Add the Oyster Mushrooms and sautee for about 2 min. Deglaze with the White Wine and reduce to au sec.

Mix the cornstarch into the cold stock and add this to the pan. Once heated, simmer slow, adding the Chevre to melt in. Simmer to proper consistency.

Either pour the sauce over the cooked noodles in a bowl or add the cooked noodles to the sauce, just before serving.

Garnish with fresh herbs.

 

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