Ingredients
Pasta Dough
- 5 eggs
- 3 tbsp olive oil
- 355 g flour
Sauce
- 1 kg fresh mussels, cleaned
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 2 dl dry white wine
- 1 dl cream
- 1 tsp chili flakes (optional)
- A handful of fresh parsley, chopped
- Salt and black pepper
- Lemon wedges, for serving
Pasta with Mussels in Creamy Sauce
Fresh pasta served with tender mussels in a creamy garlic and white wine sauce.
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Assemble your kitchen machine with the kettle, dough hook, and rolling attachment.
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Mix the durum wheat flour, eggs, and olive oil into a smooth, elastic dough.
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Finish by shaping the dough with your hands and wrapping it in plastic wrap. Let it rest in the fridge for at least 30 minutes.
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Use the pasta roller to form dough sheets, finishing at thickness setting 7.
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Once all the sheets are rolled, cut them into desired lengths and pass them through your preferred pasta cutter to shape them.
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Cook the fresh pasta in salted water for 2–3 minutes, until al dente. Save about 1 dl of the pasta water.
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Heat olive oil in a large pot or deep pan. Sauté garlic and shallot until softened and fragrant. Add chili flakes and white wine. Bring to a boil.
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Add the mussels and cover with a lid. Steam for 5–7 minutes until all mussels have opened. (Discard any mussels that do not open.)
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Stir in the cream and add a splash of pasta water to bind the sauce.
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Season with salt and pepper.
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Toss in the freshly cooked pasta and stir for about 1 minute over low heat.
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Sprinkle with parsley and serve immediately with a lemon wedge!
