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200g fresh egg pasta dough

Flour or semolina flour for dusting

1 sprig sage, leaves picked and stalk discarded

1 sprig rosemary, leaves picked and stalk discarded

A few sprigs of thyme, leaves picked and stalk discarded

400g chestnut mushrooms

1 shallot

1 Tbsp butter

150ml Prosecco DOC

100ml double cream

Grana Padano PDO

Extra virgin olive oil

Fine sea salt

Freshly ground black pepper

5g fresh chives, finely chopped

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1. Make your pasta dough using my egg pasta dough recipe. Roll out the dough into a thin pasta sheet, around 0.2 mm thick so that your dough is very thin. Then cut in half so you now have 2 sheets.

2. Using all of the herbs leaves, arrange them and press them lightly onto one half of the sheet. Then, carefully lay the other pasta sheet on top. With the help of a rolling pin, carefully press and roll over so that the two sheets stick together. If using a pasta machine, you can pass the dough through it again to help better laminate the herbs. You'll be able to see all the herbs running through the pasta dough.

3. To cut the dough into pappardelle, sprinkle a generous amount of flour over the sheet, so that the flour is covering all of the surface of the dough and brush it on top. Using a knife or a pasta cutter, cut the sheet into as many 20 cm long sheets as you can. Gently roll each one on itself lengthwise, similar to a poster and not too tightly. With a sharp knife, cut all of them into about one and half finger thick pieces. Uncurl the pappardelle and then sprinkle with some semolina or flour to avoid the ribbons sticking to each other and leave to one side while you make the sauce.

4. Thinly chop the mushrooms. Add a drizzle of olive oil and a small knob of butter to a pan on a medium heat and as soon as the butter has melted, add in the mushrooms. Cook them on a very high heat, stir them occasionally and let the water evaporate completely.

5. Once the mushrooms are nice and golden, add the shallots to the pan. Add another touch of butter, stir it in and cook the shallots for about 3 minutes.

6. Add the Prosecco DOC, deglaze the pan and cook it for another few minutes to allow the alcohol to cook off. Turn the heat off and add the cream to the pan. Season with fine sea salt, freshly ground black pepper and the chives. Stir it in.

7. Cook the pasta in heavily seasoned water. Remember that fresh pasta only takes a minute or two to cook, depending on its thickness, so you’ll need to adjust your cooking time if you follow a recipe that uses dried pasta.

8. Place the mushroom sauce back on the heat and add a ladle of pasta water. Then place the cooked pasta in the pan as well and give it a good stir. Grate some cheese on top, add another ladle of pasta water and give it another stir. Serve and enjoy.

TIP. If you are not going to cook your pasta right away, transfer it on a large clean tray, sprinkle extra flour or semolina on the tray and on top of the pasta to avoid it sticking. Wrap the tray with cling film and keep it refrigerated up to 48 hours.

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