Rustic mushroom, thyme and parmesan cream pasta

1.Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.

2.Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.

3.Roll out the pasta using a machine or a rolling pin and cut into fettuccine-style strips. Separate with floured hands and allow to dry slightly before cooking.

4.Heat the olive oil in a frying pan over medium heat and sauté the shallots and garlic until soft and fragrant.

5.Add the sliced mushrooms and then the wild mushrooms and cook for 2-3 minutes.

6.Add the wine and simmer until nearly evaporated. Pick the thyme leaves off the stalks; reserve some for a garnish and add the rest to the pan with the cream.

7.Sprinkle parmesan into pan, stir and simmer the sauce until creamy. Season to taste with salt and black pepper.

8.Meanwhile bring a large saucepan of water to the boil and salt well. Add the pasta strips and cook for 3-4 minutes until tender, then drain.

9.Toss the pasta with the mushroom sauce and serve garnished with remaining thyme and extra parmesan.