There is something so special about pasta made by hand.
From kneading the dough to the tagliatelle drying on your counter, this recipe invites you to slow down and enjoy the entire process. Paired with a gorgeous creamy oyster mushroom sauce—roasted to perfection and layered with shallots, garlic, and white wine—this dish is rustic, elegant, and deeply comforting all at once.
Whether you're impressing guests or treating yourself to a cozy night in, this pasta delivers rich flavor, texture, and that unmistakable joy of something made from scratch.
On a clean counter or in a wide mixing bowl, mound the flour and make a well in the center.
Add the egg, yolk, olive oil, and salt into the well.
Using a fork, gently beat the eggs and start drawing in a little flour from the sides.
Continue until the dough begins to come together.
Gather the dough into a ball. Knead firmly with the heel of your hand for 8–10 minutes, until smooth and elastic. If sticky, dust with a little flour; if dry, add a drop of water.
Wrap in plastic wrap or cover with a bowl.
Let rest at room temperature for at least 30 minutes (this relaxes the gluten and makes rolling easier).
On a floured surface, roll the dough thin—about 1–2 mm (you should almost see your hand through it).
Dust lightly with flour, fold, and cut into strips for noodles, or use whole sheets for stuffed pastas.
Boil in salted water for 2–3 minutes until tender but al dente. Fresh pasta cooks much faster than dried.
Drain, toss with your sauce, and serve immediately.
Creamy Oyster Mushroom Pasta Sauce
Preheat oven to 425°F (220°C).
Toss the oyster mushrooms with olive oil, salt, and pepper. Spread in a single layer on a sheet pan.
Roast for 15–18 minutes until browned and crispy on the edges. Set aside.
In a large skillet over medium heat, melt 1 Tbsp butter.
Add shallots and sauté until translucent, about 2 minutes.
Stir in garlic and cook until fragrant, 30 seconds.
Pour in the white wine (or stock), scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and sauce thickens slightly.
Season with salt and freshly cracked black pepper.
Add roasted oyster mushrooms and the remaining 1 Tbsp butter. Stir until glossy.
Toss in cooked pasta, adding a splash of reserved pasta water as needed to loosen and coat.
Stir in parsley just before serving.
Plate immediately, garnish with extra Parmesan and parsley.
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