Homemade tagliatelle pasta with broccoli and mushrooms in Parmesan cream sauce

Ingredients for 4 servings:

• 200 g Flour Type 00
• 100 g durum wheat semolina
• 3 eggs
• ½ tsp turmeric
• 250 g broccoli florets, frozen
• 100 g cherry tomatoes
• 200 g mushrooms, brown
• 1 onion(s)
• 1 clove(s) garlic
• 4 tbsp olive oil
• 200 g cooked ham
• 100 ml vegetable stock
• 200 ml cooking cream
• e.g. Parmesan, grated
• 100 g herb cream cheese
• 50 g Parmesan
• 1 bunch sage, plucked, finely chopped
• n. B. Thyme, finely chopped
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

For the pasta, first mix the flour, durum wheat semolina, eggs, and turmeric together and slowly knead into a smooth dough. Then wrap in cling film and refrigerate for an hour. Then roll out thinly and pass through the ribbon pasta attachment of a pasta machine. Cook in boiling salted water for about 3-4 minutes, then drain through a sieve. For the sauce, blanch the broccoli in lightly salted water. Wash and halve the tomatoes. Dry clean the mushrooms, then quarter them. Peel the onion and garlic, finely dice, and sauté in a little olive oil until translucent. Add the mushrooms and cook for a while. Dice the cooked ham and add it. Add the broccoli and tomatoes and toss briefly. Add the vegetable stock. Reduce the heat and add the cream, Parmesan, and cream cheese. Season to taste with the picked and finely chopped herbs, as well as salt and pepper. Now add the pasta to the pan and toss briefly. Sprinkle with a little Parmesan cheese when serving.