Homemade Saffron Noodles with Shiitake Mushrooms

A delicious mushroom dish for any occasion!

Preparation (about 45 min):

Mix well flour with egg, egg yolk, durum wheat semolina, a teaspoon of oil, two centiliters of water and season with salt, white pepper and nutmeg. knead everything together to form a smooth dough, drag a ball and wrap in plastic wrap. Rest in the refrigerator for two to three hours, preferably overnight.

Rub shiitake mushrooms well with kitchen paper and cut in half. Soak tomatoes in cold water for about 15 min, drain and cut into strips. Cut the spring onions into rolls, sauté in hot olive oil together with the shiitake mushrooms and add the tomato strips. Then add half of the whipped cream, add clear soup, fold well and season with salt and pepper.

Roll out the pasta dough thinly on a floured surface. Roll up the dough and cut noodles about one centimeter wide. Cook the noodles in lightly bubbling salted water for about two to three minutes – drain, toss in hot olive oil and now fold in the saffron threads.

Heat the shiitake mushroom sauce again, stir in the remaining whipped cream and arrange in a deep plate. Arrange the saffron noodles on top, shave Parmesan over it and sprinkle with sliced radish cress.

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