Creamy mustard mushroom pasta with Rib eye


For fresh pasta

1 cup cake wheat flour

1 cup semolina

3 eggs

For sauce

1 Tbsp oil

200g portobello mushrooms, halved

1 Tbsp grain mustard

1 Tbsp crushed garlic

2 Tbsp parsley, chopped

200ml cream

50ml chicken stock

1 onion, chopped

Handful cherry tomatoes, halved

Salt & Pepper

For steak

1 tsp oil

2 Tbspbutter

3 thyme sprigs

500g rib eye

Salt & Pepper



Combine semolina and flour on a countertop

Create a well in the middle of the flour and break eggs into the well

Combine flour and eggs with your hands until dough starts forming.

Knead dough until a smooth ball created and rest for atleast 30 minutes

Roll out pasta using a pasta machine starting on the highest level and gradually move to the lowest level, roll put the pasta on each level atleast twice

Using a pasta cutter or a knife, cut into the shape you desire

•For Creamy mustard mushroom sauce

Heat oil in a pan, Saute onion, mushrooms and garlic for 5 minutes

Deglaze the pan with chicken stock and let reduce for 5 minutes

Stir in cream, mustard, tomatoes and a handful of parsley, then leave to simmer until thick.

Set aside

Cook pasta in salted boiling water for 90 seconds, remove and add to creamy mustard mushroom sauce

Serve with a Rib eye steak cooked to your liking and garnish with parsley

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