300g ‘OO’ flour
1 tsp fine salt
1 egg yolk
½ bunch parsley, finely chopped
2 rashers bacon, finely diced
2 brown onions, sliced
4 cloves garlic, sliced
500g button mushrooms, finely sliced
1 bunch sage leaves
salt flakes and freshly-milled black pepper
1 cup broad beans, peeled
¼ cup extra virgin olive oil
juice of 1 lemon
finely-grated parmesan cheese, to serve
Combine the flour, salt, eggs, yolk and half the parsley in the bowl of a stand mixer and mix with the dough hook on speed 1 or 2 for 5 minutes, until a rough dough forms. Knead by hand for 2 minutes, then wrap and set aside for 1 hour to rest.
Fit the pasta roller attachment to the stand mixer and pass the dough through on the widest setting with the motor on slow speed. Pass again one notch finer, then repeat a notch finer again. Fold up the dough, then roll out again perpendicular to the first pass.
Once the pasta is 1½ mm thick, pass it through the fettuccine attachment to form noodles. Drape the pasta over pasta drying rack or rolling pins to dry for 30 minutes.
Sauté the bacon in a medium frying pan over a moderate heat for 5 minutes, until well, browned, then add the onions and cook for a further 5 minutes. Mix in the garlic and mushrooms and cook, stirring often, for 15 minutes, until well-softened.
Add the sage leaves to the frying pan and season with salt and pepper. Blanch the broad beans in a rapidly-boiling water for 2 minutes, until tender, then add to the pan with the olive oil, lemon juice and remaining parsley.
Cook the pasta in a large saucepan of rapidly-boiling salted water for 4 minutes, until al dente, then drain well and mix through the sauce. Serve with finely grated parmesan cheese.