1. Knead 200 grams of noodles and two eggs into a dough. I used 150g white noodles and 50g semolina. This kind of noodles may not be easy to buy in China, so just use white noodles. Add a small amount of salt and olive oil to knead the dough.
2. Wrap the kneaded dough in plastic wrap, and it will be ready after 30 minutes
3. Roll out the dough to your desired width, or shape it into your desired shape, and let it dry slightly. If it needs to be preserved, it can be dried for a long time. It is not recommended because it will lose its original taste.
4. Dice onion, slice garlic, wash thyme
5. Wash the mushrooms and slice them. Be careful not to cut too thin, the mushrooms will shrink severely during the cooking process
6. Put oil in the pan, fry the onion and garlic until the surface is browned. Add thyme and fry it for a fragrant flavor
7. Add mushrooms, salt and pepper according to personal taste. Fry until the mushrooms are out of water, at this time the mushrooms are already cooked.
8. Finally, add sour cream and fry for a while. At this step, put in the sour cream and remove it from the fire. Don’t over-cook (wait for the pasta to cook for a while)
9. Receive a pot of boiling water and add enough salt. When the boiling water boils, add the pasta, it only takes 2 minutes. Put the cooked pasta into the mushroom sauce and cook for a minute to get out of the pot.
Tips:The dough should be kept moisturized with plastic wrap, and be thin when rolling, so that the pasta can taste good.
Don't overcook the mushroom sauce for the first time, because you need to cook the semi-cooked pasta again, which will help the pasta absorb the soup. Don't worry about your mushroom sauce being too watery, because half-cooked pasta will absorb part of the soup, so it's just right.
Thank you for reading my recipe, please ask me if you have any questions. Thank you
