Recipe

Earthy Homemade Pasta

Handmade pasta tossed in a savory mushroom, thyme, and brown butter sauce. Cozy, earthy, and weeknight-doable with clear steps and big flavor.

By Matt Campbell

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4.8

A bowl of fresh homemade pasta ribbons coated in a glossy mushroom and brown butter sauce, topped with grated Parmesan and cracked black pepper on a wooden table

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There are two kinds of pasta nights: the ones you throw together with a jar and a prayer, and the ones where you roll up your sleeves and make something that tastes like you meant it. This is the second kind, but without the drama.

We are making a simple egg pasta dough, rolling it into silky ribbons, then tossing it in an earthy, savory sauce built from mushrooms, garlic, thyme, and brown butter. It is cozy-carb energy with crisp edges on the mushrooms and a sauce that clings like it has a crush on your noodles. If you have ever thought, “Homemade pasta sounds fun… but also like a lot,” this is your permission slip. It is doable. It is satisfying. And yes, you should taste as you go.

Hands rolling out fresh pasta dough on a floured countertop with a wooden rolling pin

Why It Works

Earthy flavor, not heavy: Mushrooms bring deep savoriness, while a splash of lemon brightens everything up so it tastes lively, not sleepy.
A sauce that actually sticks: Brown butter plus a little starchy pasta water creates a glossy, restaurant-style coating that clings to every ribbon.
Homemade pasta that is forgiving: The dough is simple, flexible, and easy to adjust with a dusting of flour or a few drops of water.
Great texture: Golden, crisp-edged mushrooms, tender pasta, and a shower of Parmesan for that salty finish.

Pairs Well With

Storage Tips

Storing the pasta and sauce

Best move: If you can, store pasta and sauce separately. Fresh pasta loves sauce, but it will keep drinking it in the fridge.
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium-low with a splash of water or broth. Stir gently until glossy again. Microwave works too, but the skillet keeps the texture nicer.
Freezing: Freeze uncooked fresh pasta on a sheet pan until firm, then bag it for up to 2 months. Cook from frozen, adding 30 to 60 seconds to the boil.

Fresh pasta nests on a parchment-lined sheet pan, lightly dusted with flour

Common Questions

Do I need a pasta machine?

Nope. A rolling pin works. You are aiming for dough that is paper-thin and nearly translucent, so thin you can almost see light through it. It does not have to be perfect. Rustic noodles are still noodles.

Why is my dough dry and cracking?

Flour varies, humidity varies, and egg size varies. If it looks shaggy and refuses to come together after a minute or two of kneading, wet your fingertips and work in a few drops of water at a time. Give it a couple minutes before adding more.

Why is my dough sticky?

Totally normal at the beginning, especially with a richer egg dough meant to be hand-rolled. Dust with flour and keep kneading. Sticky dough usually turns smooth after a few minutes. If it still clings to everything, add flour in small pinches so you do not end up with tough pasta.

Can I use different mushrooms?

Absolutely. Cremini, baby bella, shiitake, oyster, or a mix all work. If you use shiitake, remove tough stems.

How do I keep mushrooms from getting soggy?

Use a wide pan, heat it well, and do not overcrowd. Let them sit long enough to brown. Stirring too often steams them. Optional move: hold off on salting until they have some color, then season.

Can I make the dough ahead?

Yes. Wrap tightly and refrigerate up to 24 hours. Let it sit at room temperature for 20 to 30 minutes before rolling so it relaxes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (optional, you can mix on the counter)
Fork
Bench scraper or sturdy spatula (helpful for bringing dough together)
Rolling pin or pasta machine
Sharp knife or pizza cutter
Large pot for boiling
Large skillet (12-inch is ideal)
Tongs
Microplane or grater for Parmesan

I started making pasta at home because I wanted the skill, not just the recipe. It felt like the kind of practical kitchen confidence you can build with your hands. The first time I nailed it, I remember thinking: this is what I want my future restaurant to feel like. Warm, a little messy, deeply comforting, and worth slowing down for.

This earthy version is the one I make when I want maximum payoff without turning the kitchen into a floury crime scene. Mushrooms do the heavy lifting, brown butter does the flirting, and the whole thing tastes like you cooked all day even if you did not.