SELVA PASTA

FOR THE PASTA DOUGH:

• 2 cups artisan flour

• 4 large eggs

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives

• 1 teaspoon finely chopped fresh dill

• Zest of half a lemon

• Pinch of salt

• 1/2 tsp olive oil (optional for dough)

INSTRUCTIONS:
Pour the flour onto a clean surface and mix in the herbs and lemon zest until it's all one fragrant, speckled pile. Make a deep well in the center and crack in the eggs. Use a fork to slowly whisk the eggs while drawing in the herbed flour.

As the dough thickens, bring it together with your hands and knead it gently but firmly for 8 to 10 minutes, until it's smooth and springy. Wrap it or cover it and let it rest for 30 minutes.

If you need a little help, you can use small amounts of olive oil to help the dough

When it’s time, roll it out on a lightly floured surface and cut into your favorite shape—ribbons, strips, little hand-folded bites. Boil in salted water for just a few minutes until tender.

IN A SEPARATE PAN:

• Dice up mushroom

• 2-4 cloves of garlic

• Add 4 tablespoons of olive oil in a pan with your favorite spices

• Sautee them and set to the side
  
  

CREMA SELVATICA (wild cream sauce):

• 2 tablespoons butter or olive oil

• 2 tablespoons flour

• 1 to 1½ cups milk

• ½ to 1 cup shredded cheese (parmesan, pecorino, cheddar, or what you have)

• Zest of half a lemon and a small squeeze of lemon juice

• Add in the mushroom and garlic sautéed mix

• Salt and pepper to taste

• Optional: a pinch of garlic powder or nutmeg

• Optional: extra parsley or chives to finish
  

INSTRUCTIONS:
In a saucepan over low heat, melt the butter or warm the oil. Stir in the flour and let it form a golden paste. Slowly whisk in the milk, letting it thicken gently into a smooth sauce. Once it's creamy, add the shredded cheese and stir until melted and silky. Season with salt, pepper, a bit of garlic powder or nutmeg if you like, and then finish with lemon zest and a little squeeze of juice to brighten it up. Stir in a handful of chopped parsley or chives right before serving.

SERVING:
Pour the warm sauce over your fresh noodles and toss gently so every herb-laced ribbon is coated in cream. Finish with a little extra lemon zest or grated cheese if you’re feeling generous.

FROM MY TABLE: Every time we have this dish, we always pair it with alkymē granola, sweet potato pudding and coffee for dessert. I always drink water with this main dish because it is so filling, but you can also drink this with white wine.

OPTIONAL: Add ginger, turmeric, nutmeg and cinnamon to your coffee and take your taste buds on a journey!