A delicious mushroom dish for any occasion!
Pasta with mushrooms, tomatoes, Parma ham and arugula Mix semolina, yolks, flour and 1 pinch of salt and knead well.
Finally, knead 2 tbsp. olive oil into the dough, wrap it in cling film and let it rest in the refrigerator for half an hour. Preheat the oven to 180 °C top lower heat.
Cut the cherry tomatoes in half, place them on a baking tray, drizzle with olive oil, season with sea salt and sprinkle with thyme. Cook in the heated oven for 10 minutes.
Roll out the rested pasta dough thinly on a pasta machine. Cut the dough into tagliatelle about 5 mm wide, shape them into nests, place them on a baking tray and dust them with flour to prevent them from sticking together.
Rinse the arugula and spin dry. Slice the parmesan into fine slices.
Rinse the parsley, shake dry and chop finely. Remove the skin from the garlic and cut in half. Clean the mushrooms and cut them into slices. Fry the mushrooms and garlic in a frying pan with 1 tbsp. butter, season with salt and pepper and stir in the parsley. Take out the garlic again.
Cook the pasta in enough water with a little bit of salt for about 2-3 minutes, drain and toss in a frying pan with a little bit of the remaining pasta water and 2 tablespoons of olive oil, add tomatoes and arugula, toss and arrange on plates.
Spread the mushrooms evenly on top and add the parmesan.