Donal Skehan: Fuzi pasta with a creamy mushroom sauce

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. To make the pasta dough, place the flour, egg and egg yolks in a 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 to cook it.

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 three or four 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.

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, then 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.

Place a large frying pan over a medium heat, add the oil, butter and garlic and cook for one to two minutes, until softened. Add the shallot and thyme and cook for two minutes. Add the mushrooms and cook for five minutes, or until tender.

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.

Bring a large pan of salted water to the boil and cook the pasta for two to three 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 on top.