Fuzi Pasta with a Creamy Mushroom Sauce | DonalSkehan.com, Taking simple pasta up a notch!
  • main-meals

Fuzi Pasta with a Creamy Mushroom Sauce

July 19

This simple pasta dish can be made with fresh pasta or dried but go the extra mile, dust off the pasta maker and crank out some of your own.


  • serves Serves 4
  • time 45 mins


  1. 1. To make the pasta dough, place the flour, egg and egg yolks in the food processor and pulse until a dough forms (Add a drop of water to bring it together if needed). Form it into a disc, cover with cling film and set aside in the fridge until you are ready.
  2. 2. Set the rollers of your pasta machine to the widest setting. Split the dough in half and roughly knead into an oval. Roll the pasta through the rollers 3-4 times on each setting until you get to the thinnest one. When the pasta is as thin as you can get it, lay it out on a work surface dusted with semolina.
  3. 3. Cut the pasta into manageable-sized sheets and leave under a damp cloth so they don't dry out. Next cut these sheets into 5cm squares. Have a cup of water to hand and, using a brush, dampen two points of the square, roll one towards the other over a chopstick or firm straw to create the fuzi pasta shape. Place the finished pasta on a plate and repeat with the remaining dough.
  4. 4. While the pasta is cooking place a large frying pan over a medium heat, add the oil, butter and garlic and allow to cook for 1-2 minutes until softened. Add the shallot and thyme and allow to cook for 2 minutes. Add the mushrooms and cook for 5 minutes or until tender.
  5. 5. Pour in the white wine and simmer until reduced by half. Stir through the cream and simmer until it has thickened slightly. Reduce the heat to low and keep warm.
  6. 6. Bring a large pan of salted water to the boil and cook the pasta for 2-3 minutes. Drain the cooked pasta and toss through the creamy mushroom sauce. Stir through the parsley and season to taste. Serve in deep bowls with Parmesan shavings.

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For the pasta:

200g tipo 00 pasta flour

1 large free range egg

3 large free range egg yolks

Semolina, for dusting

For the sauce:

1 tbsp olive oil

25g butter

4 garlic cloves, minced

2 shallots, finely chopped

1 tbsp thyme leaves, finely chopped

300g wild mushrooms

200ml white wine

300ml cream

Sea salt and ground black pepper

Parmesan cheese, to serve

You'll Need

Food processor

Pasta machine

Chopstick or firm straw

Large frying pan

Large pot