Pasta Dumpling with Autumn Trumpets

Try this delicious pasta dish:

Make the pasta dough according to the recipe and let it rest in about 2 hours. Meanwhile, clean the dead trumpets, rinse them carefully and dry them on a dish towel. Divide the large mushrooms. Roll out the pasta dough on a little flour to a thickness of about 1 mm or roll it out with a pasta machine. Cut the thin dough into 1 cm wide strips with a pasta wheel or sharp kitchen knife. In a large saucepan, bring water to a boil with salt and a dash of oil. Slide the strips of dough into the bubbling boiling water. Make about 4-6 min, drain and rinse when cooled to prevent pasta from sticking together.

Heat butter in a frying pan. Pour in mushrooms and roast briefly.

Add the whipping cream and bring to a boil. Season the mushrooms with salt and pepper. Fold in parsley and chervil. Remove some of the mushroom sauce. Warm the noodles in it. Arrange noodles and mushrooms on a plate.

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