Friday, 25 October 2013

Ibérico Ham with Creamy Mushroom Pasta

I have some Ibérico ham in the fridge and I wanted to clear it off soon.  The white button mushroom that I bought yesterday apparently wasn't so fresh and thus instead of having pizza, I change plan and did a pasta instead.

Since we always have tomato based pasta thus I decided that I wanted a change from that and done a cream base instead.  After all, son is crazy over cream base pasta for the past few months.

Also a good opportunity for me to clank up my pasta machine as it has been a white elephants for nearly 1 year or more.

So here is my Ibérico Ham with Creamy Mushroom Pasta that surprisingly didn't turn out to be that bad.

This time round, my home made pasta experience was good.  Even my little one can manage to roll out a nice sheet of pasta.  

Guess from now on, I have more confidence making home made pasta.  Time to experience with more flavour!

Serve 4
What you need:

400g plain flour
3 large eggs
50ml water
1/2 tsp salt
22g olive oil


Place everything into a food processor and blitz till it forms a dough.

Remove and place it in a bowl, clingwrap and let it rest for 1 hour.

Divide dough into 4 portions.

Roll into a rectangle block and roll out into thinner sheet with a pasta machine.

Set aside.


What you need:

A packet of Ibérico Ham, roughly chopped up
A punnet of white button mushroom, sliced thinnly
1/2 cup chicken stock
1/2 cup of cream
200g grated cheddar/Parmesan
Minced garlic
Chopped basil


Heat olive oil and put in chopped up Ibérico Ham.  Stir fry till it turned brown.  Remove and set aside.

Heat olive oil and saute minced garlic till fragrant.

Add in white button mushroom and stir fry till it soften.

Add in chicken stock and cream.  Bring to a boil.  

Season with salt and pepper.  

Add in cheese and stir till it melt.


Cook pasta in a pot of boiling water till soften.  Drain.

Stir in chopped basil.

Divide into serving portion.  

Top with creamy mushroom sauce and topped it with Ibérico Ham.

Serve hot. 

Sorry Louise.  Unfortunately I missed the deadline for Pasta Day submission but nevertheless I had fun.



  1. Hi Edith!
    Not only does your pasta dish look delicious, I can't believe you just whipped up your own pasta too!!! You did GREAT!

    I'm sorry you missed the World Pasta Day Party too but I'm going to add this link to the party round-up. It's just too delicious looking to pass up! Thanks for sharing, Edith...

  2. Okay Edith, I added your link at the World Pasta Party Round-up. Thank you so much. Not to worry, there will be more parties at my blog soon:)

    1. Louise you are way too kind. Thanks for including me in the round up. Really appreciate it.

  3. Hi Edith
    I used to follow you precious moments and Im glad to be here on rumblingtummy to be with you again. And thank you for visiting my blog too. Following your blog from now on. Hope to see more great post from you.

    1. Thanks Mel. The blogging bug couldn't get off my system. hahaha..

  4. Yummy! I used to cooked tomato based pasta when children were young. As they are quite grown up now, they love cream based or aglio olio. It is great you can make your own pasta. I bet they taste so much better than store bought.

    1. Lian, I think my kids are like yours too. But cream based is so fattening. And yes def taste much better than store bought.

  5. Wow, you are making your own pasta! Impressive!

    1. THanks Jozelyn. It is actually not that difficult and thing it is messy.

  6. wow.. so proud of your son! it's so nice to hv the little ones help out in the kitchen.... i'm looking forward to more different "renditions" of your pasta 凸^-^凸

    1. I hope so too. Let's hope my high spirit won't die down fast.

  7. My kids too love creamy pasta but i usually cooked tomato based or just garlic oil pasta. Your pasta looks delicious and what's more, your homemade pasta! Great!

    1. I wasn't very successful with garlic oil pasta for my kids. They have heavy taste bud like their dad.


Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.