Fresh pasta is not as difficult to make as I thought. Two simple ingredients, pasta flour and eggs, are combined and then you take out some serious frustrations on the dough. The chef made a lot of child disciplinary references when telling us to stretch our dough such as "it's like a child--you must be firm with it". Basically, you want to mix the dough together but then stretch and pound and stretch some more. You do this for about 10 minutes to activate the gluten in the dough and make it less sticky and more doughy.
If you're making the mushroom sauce, chop up your garlic, shallots, mushrooms and thyme. I learned some pretty handy tricks for chopping/crushing garlic and chopping shallots. All the time saving! The sauce ingredients can be set aside while you cut up your pasta dough.
We got all fancy with cleaning up our plating but this is best served in a slightly curved plate or bowl as the sauce could slide right off a flat plate.
Cheerio, then. Off to grab a pint or a gin beverage, whichever seems more British at the time.
Recipe courtesy of L'Atelier des Chefs for Fresh Pasta with Wild Mushroom Tagliatelli