I recently bought a pasta machine from a neighbor without ever meeting her.

Strange times.

Step 1. Acquire beautiful mushrooms from local shroomery. Pictured varieties are Lion's Mane, Blue & White Oyster, and Chestnut mushrooms, all grown less than 5 miles from my house by someone who lives less than 3 miles from me.

Step 2. Carefully dice into small cubes and saute over medium low heat in an oil coated pan with onion, garlic, salt and Italian herbs to taste. Sweat mixture with a loose lid to remove moisture, stirring periodically to prevent sticking as the mixture dries out. Deglaze with half a cup of white wine of choice and allow it to cook off fully so no alcohol vapor remains. Remove from heat and transfer to heat proof container and chill.

Step 3. While the filling mixture cools make fresh egg pasta according to the following ratios and rest for half an hour before shaping.

3 whole eggs

2 cups flour ( 1 1/12 c. AP Flour, 1/2 c. Semolina)

1 additional egg yolk

1 Tbsp olive oil

1 tsp salt

Step 4.

While pasta rests carefully fold mushroom mixture into equal parts ricotta as well as other cheeses to taste. Load a pastry bag with a medium wide, unshaped tip full of filling and refrigerate with remaining filling until ready to shape pasta.

Step 5.

Watch a whole ton of YouTube videos about shaping pasta and then just go for it.

Step 6. Freeze on a parchment lined sheet tray until dry to the touch then place in freezer bags and store.

To serve, either drop into gently boiling broth or just boil in salt water for 10-12 minutes then toss in a skillet with desired sauce.