Spaghetti with Creamed Chanterelles

Put the pasta flour with the two eggs and a pinch of salt in a bowl and knead with your hands to form a smooth dough. If the dough is too moist, just add a little flour, if it is too dry, just add a tiny sip of water.

Kneading takes a while, the dough is ready when the dent that you press into the dough with a finger slowly comes back. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Then roll out the dough very thinly with the pasta machine and cut into spaghetti with the spaghetti attachment and then cook it in sufficiently salted water until al dente.

Clean the chanterelles with a mushroom brush, leave the small ones whole and halve the larger ones. Heat some oil in a pan and fry the chanterelles very spicy in it, you should already have a few roasted aromas. Add the onion and garlic for the last 2 minutes.

When the onion is translucent, deglaze with the Gewürztraminer and reduce to about 1/3. Then add the vegetable stock and the cream and let reduce until the desired consistency is reached. The sauce thickens by itself without tools.

Then season with salt, pepper and Espelette pepper and fold in the parsley.

Drain the spaghetti, collecting about 1 ladle of pasta water. Add the pasta water to the chanterelles. Serve the spaghetti with the creamed chanterelles.