For the Homemade Pasta

• 3 cups flour, plus more for dusting the work surface
• 2 eggs
• 2 egg yolks

To Make the Pasta

Method

• Step 1

  Place flour on a clean work surface and make a well, add eggs and with a fork, whisk eggs, slowly incorporating flour. Knead until a smooth, elastic dough forms, about 10 minutes. Let rest for 1 hour before rolling and cutting into 1-inch strips with a fluted pastry cutter.

For the Mushrooms

• 5 tablespoons olive oil
• 4 cloves garlic
• 10 ounces girolles mushrooms
• 4 teaspoons water
• 2 3/ 4 tablespoons butter
• 12 ounces fresh papardelle, recipe below
• 3 1/ 2 tablespoons grated Parmesan
• 3 tablespoons chopped parsley
• 1/ 2 lemon, juiced
• pinch salt
• pinch black pepper

To Make the Mushrooms

• Step 1

  Heat olive oil in a large saucepan. Add garlic and sauté on low heat for 2 minutes, then add mushrooms and cook 5 more minutes. Once mushrooms are cooked but still firm, add water and butter, stirring to create an emulsion. Remove from heat.

• Step 2

  Bring a pot of heavily salted water to a boil. Cook fresh pasta for 1-1 1/2 minutes. Drain pasta, reserving the water.

• Step 3

  Put garlic and mushroom pan back on medium heat. Mix in the cooked pasta. Add Parmesan, parsley, lemon juice, salt and pepper. Add pasta water if needed to loosen sauce.