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!
What you need:
400g plain flour
3 large eggs
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.
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
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.
Sorry Louise. Unfortunately I missed the deadline for Pasta Day submission but nevertheless I had fun.