Egg

Ingredients

• 1  carrots cut into 1/4-inch dice
• 1  pound cremini mushrooms sliced
• 1 large eggs 
• 1  egg wash mixed with 2 tablespoons water)
• 1 large egg yolk 
• 2 cups flour all-purpose
• 2 cloves garlic minced
• 3 tablespoons olive oil 
• 1 medium onion minced
• 1  parsnips cut into 1/4-inch dice
• 1 tablespoon vegetable oil 
• 0.5 cup water 

Equipment

• frying pan
• knife
• mixing bowl

Directions

1. Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips.
2. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender.
3. Drain.
4. In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender.
5. Add the pasta and heat through.
6. Put the flour in a mixing bowl, and make a well in the center.
7. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.