Egg Noodles, Oyster Mushrooms, Katsuobushi, Lemon

Adapted by
November 2020
“This is more of a classic pasta recipe rather than a traditional noodle recipe; however, the concept of the dish is inspired by East-meets-West. In recent times, I have found that the Japanese have interpreted this really well. The nature of pasta can range from simple to complex, and it's no surprise that Italian food in Japan has become increasingly popular. I decided to pair the pasta with oyster mushrooms and, instead of being heavy on the seasoning the Western way, I took the Japanese approach.” –Paul Donnelly


Egg Noodles:
(Yield: 4 servings)
280 grams 00 flour
120 grams semolina
4 eggs
50 milliliters extra virgin olive oil
To Assemble and Serve:
(Yield: 1 serving)
1 tablespoon light soy sauce
12 grams shio kombu
1 lemon cheek
1 tablespoon chopped chives
1 tablespoon Kampot black pepper, cracked
100 grams oyster mushrooms
40 grams butter
2 tablespoons extra virgin olive
1 sprig parsley, chopped


For the Egg Noodles

This can be made in a KitchenAid or the traditional way, on a bench, the way everyone's nonna makes it. If using KitchenAid, to the bowl of a stand mixer fitted with a hook, add flour, semolina and salt. On low speed, add eggs one at a time and slowly drizzle in the olive oil until the dough has lost its stickiness. Turn the speed up a touch and knead 5 minutes to work the gluten and gain elasticity. Remove onto a clean bench top and shape into a ball, wrap the pasta dough tightly in plastic wrap, and allow to rest for minimum 2 hours or overnight.
Lightly flour the bench top and cut the pasta ball in half. With a rolling pin, roll out each half into a squarish shape, lightly flouring the dough as it gets thinner to prevent stickiness or tears. If you have a pasta roller attachment, feed dough into the machine. If you don't, hand-cut dough with a sharp knife. Divide pasta into 100-gram portions. Leave uncovered in a dry area until ready to cook.

To Assemble and Serve

Prepare a medium-sized pot with salted, boiling water. Drop a portion of pasta to the pot and cook 1 minute or until al dente. 
While the pasta is cooking, heat olive oil in a separate saucepan over a medium-high flame. Add oyster mushrooms and lightly fry to a golden brown color. Add shio kombu, soy and sugar and toss. Remove from heat. Add cooked pasta, butter and a little pasta water; stir to emulsify. Add a squeeze of lemon and parsley and toss to combine. Transfer the pasta to the middle of a serving plate, sprinkle with chives and black pepper, and top with katsuobushi.