Sabina’s Fresh Pasta Recipe & Mushroom – Goat Cheese Sauce with Thyme

I watched Sabina seamlessly create this fresh pasta dish as if by magic. She did it effortlessly and with a kind of ease that I hope to have one day.  The pasta was not like anything out of the box. The recipe made a most delicate fettuccini that I cannot forget.  I feel wistful when I think of this meal.

Beginning the Pasta Dough

Sabina wrote the recipe for me.  Here it is.

Recipe for 3 people:

“I use only semolina, double 0. I use 300 grams of flour and 3 eggs and a pinch of salt. That’s it. Knead for about 10 minutes. It is tough stuff. The regular flower will probably be easier to knead. But you saw it coming together while I was kneading. After kneading the dough, put in the fridge for at least 30 minutes. It enhances the flavor (I don’t know why, but it does). Then use the pasta machine. I borrowed one before I bought one – because I didn’t know if I would use it much. A lot of people buy one, use it once or twice and then keep it in the cupboard. That happened to my juice maker.”

Kneading the dough

“So first roll through the largest opening in the pasta machine a couple of times, folding every time, until it feels softer and it looks like… good pasta. Then make it thinner and thinner. If you make ravioli, you don’t roll out on the thinnest opening, but the one before that (they break easily).”

Fresh Pasta Dough

Fresh Pasta Dough

The Sauce Ingredients

200 grams mixed mushrooms – chanterelles, shitake, chestnut mushrooms

100 ml of cream

200 grams of soft goat cheese

2  Cloves of garlic

Fresh thyme

A handful of arugula *


Finely chop the garlic and put it into a thick-bottomed pan with olive oil ( about 3 tablespoons) and cook over a low fire. Pluck the thyme off the stems and add into the pan of garlic and stir until the aroma is strong.

Wipe the mushrooms clean with a paper towel.  Roughly chop them up.  And add to the pan and let them simmer until the aroma is even more enticing.  Then add the cream and let it slowly warm in the pan. Next add the goat cheese that is crumbled up, reserving a little, and stir until it is melted into the sauce.  Add salt and pepper to taste and serve on fresh pasta.

Cook the fresh pasta.  (It takes only minutes.)  Drain pasta and sprinkle a little olive oil over it.  Divide over three plates and pour the sauce, and then sprinkle the remaining goat cheese over the top of the pasta.  Put roughly chopped arugula on top.  Enjoy!

Fresh Pasta with Mushrooms Thyme and Goat Cheese Sauce

All recipes are from

*Eruca sativa (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), is an edible annual plant, commonly known as rocket (roquette) or arugula, not to be confused with Wild rocket. Retrieved July 23, 2011.



About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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