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Homemade Pasta with Mushroom and Asparagus

Homemade pasta is something to cheer your kid up. Nothing stop Yaseen from running around the house making a mess like show him a big plate of freshly made pasta with rich hearty meat sauce.

Making pasta seems to a lot of work. “Why can’t I just snug a bag of dry spaghetti from my pantry and drop them in the boiling water? Won’t it do the justice?” if you haven’t tried the fresh pasta, you wouldn’t know how different and amazing the fresh pasta is. The soft, moist, home-warm type of food you dream about is actually very simple to make.

Pasta dough is so simple that it will take you less time than making pasta sauce itself.

Pasta dough rules: add 2 egg with every cup of flour. This can easily feed 2 people. But trust me you will need at lease 6 eggs and 3 cup of flour to feed a hungry family of 4 like mine.

(Serving 4-6)

2 cup Flour

4 large Eggs

1/2 tsp salt

How to make this heavenly strings….

You need to have a large clean working space. Add 2 cup of flour in the large mixing bowl.

Make a well in the pile of flour and crack the eggs in. Mix together with your hand. Knead by hands until dough becomes smooth and pliable, add more flour if necessary.

Let the dough rest for 10 minutes giving you time to clear up space.

Roll out the dough as thin as you can. Spring a little flour on top of the surface before cut it into thinly long strips. Make sure every strip is separated from on others.

Cooking pasta:

Boil water in the large pot with salt. When the water is furiously boiled drop your pasta and cook for 2- 3 minutes. Check by eating them. The pasta should be tender and cook thoroughly from the inside. Strain out the water and use this delicious pasta for your recipe. If you don’t you it immedietly, toss it with some butter.

Pasta with Mushroom and Asparagus


200 gm Button Mushroom- sliced

1 big bunch of Asparagus- sliced into 2 inches

1 Onion- diced

4 cloves Garlic- minced

1 tbsp Worcestershire sauce

1 cup chicken stock or vegetable stock

1 tsp ground black pepper

3 tbsp cream

2 tbsp butter

Heat butter in the large pan with drizzle of cooking oil to prevent butter from burning.

Add onion and sauté until transparent and add garlic. Stir for one minute.

Add mushroom and stir.

Add asparagus and stir.

Add Worcestershire, black pepper and a cup of stock. Simmer for 3 minutes.

Add cream and stir then turn off the heat.

Dump pasta in and mix well.

Serve hot and enjoy!

This might not be our favourite pasta sauce, but it’s simply delicious. What’s your favourite pasta sauce?

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