Stracci with trompette de la mort

For the pasta dough: place all of the pasta dough ingredients into a food processor and pulse until they just come together to form a ball of dough. At this stage the dough should have a smooth, firm, but slightly sticky texture, almost like plasticine. If it seems too wet, add an extra teaspoon or 2 of flour, if it's too dry then add an extra egg yolk.

Divide the dough into 2 equal balls and immediately wrap them in cling film to prevent them from drying out. The dough will keep in the fridge for up to 10 days.

When you're ready to make the dish, take a ball of dough out of the fridge (you can use the other ball of dough for another recipe). Cut the dough into 3 pieces, keeping them wrapped until you're ready to roll them.

Set the rollers of a pasta machine to their widest setting then pass a piece of dough through the machine, then fold it into 3. Give it a quarter turn and pass it through the machine again. Repeat this 5 or 6 times, sprinkling with a little semolina if it starts to stick, so the gluten in the pasta is thoroughly worked, then pass it through the machine to roll it out, progressively narrowing the rollers by one notch each time and stopping when it's as thin as you feel comfortable with - normally the second to last setting should be fine.

To make stracci, you need your sheet of dough to be about 60cm x 12cm, so trim it if necessary, then cut it into 6cm triangles (they don’t have to be perfect, as stracci means ‘ripped’). Repeat with the remaining pieces of dough.

For the sauce: heat half the oil in a large frying pan over a high heat then add the mushrooms and fry for 2-3 minutes until the water comes out of the mushrooms and starts to bubble. At this point, drain the mushrooms through a colander and discard the water.

Wipe the frying pan clean with kitchen paper, add the remaining olive oil and the garlic and fry gently over a low heat for 2-3 minutes until softened. Return the mushrooms to the pan along with the chopped parsley, lemon juice and the double cream. Cook gently for about 5 minutes then season with sea salt and freshly ground black pepper.

To cook the stracci, bring a large pan of salted water to the boil and boil the stracci for 3 minutes or until cooked al dente. Drain, reserving a little of the cooking water, and add the stracci to the sauce along with a little of the reserved water if necessary to loosen the sauce. Cook gently over a low heat for 2 minutes then serve with plenty of grated parmesan and black pepper on top.