Homemade Ščipanci with Creamy Mushroom Sauce

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 40g (Sugar: 3g)
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   Roll out the dough to a thickness of about 1/8 inch. Cut the dough into small irregular shapes, approximately 1 inch in diameter.
4. 4.
   Press each piece of dough with your thumb to create an indentation. This will help the sauce cling to the pasta.
5. 5.
   Bring a large pot of salted water to a boil. Cook the Ščipanci for about 3-4 minutes or until they float to the surface. Drain and set aside.
6. 6.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
7. 7.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
8. 8.
   Pour in the white wine and let it simmer for a minute to reduce slightly.
9. 9.
   Reduce the heat to low and stir in the heavy cream. Simmer gently for 5 minutes until the sauce thickens. Season with salt and pepper to taste.
10. 10.
    Add the cooked Ščipanci to the skillet and toss gently to coat them with the creamy mushroom sauce.
11. 11.
    Serve the Ščipanci with a sprinkle of fresh parsley on top.

Treat your ingredients with care...

• Mushrooms — Use a mix of different mushroom varieties such as cremini, shiitake, and oyster mushrooms for a more complex flavor.
• White wine — If you prefer not to use alcohol, you can substitute it with vegetable broth or water for a lighter sauce.

Tips & Tricks

• For a more intense mushroom flavor, you can add a splash of mushroom stock or dried porcini mushroom powder to the sauce.
• If the dough feels too dry, add a little more water, and if it feels too sticky, add a sprinkle of flour while kneading.
• To save time, you can make the Ščipanci dough in advance and refrigerate it for up to 24 hours before rolling and cooking.

Serving advice

Serve the Ščipanci with creamy mushroom sauce as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Garnish each plate with a sprig of fresh parsley and a dusting of grated Parmesan cheese for an extra touch of elegance.