Boil the peas and once cooled, puree
Pour the flour into a mound on a wooden work surface and make a well in the centre with your fingers
Whisk the eggs in a bowl and pour into the centre of the well
With a fork, gradually incorporate the flour from the outside of the well into the eggs until it is no longer runny.
Add the pureed peas to the mixture along with the salt
Using both hands, swiftly bring the remaining flour over the egg and pea mixture so that it is completely covered
Begin kneading the mixture using your hands until the mixture resembles a smooth dough. Add extra flour and/or olive oil if needed
Continue kneading the dough for about 15-20min and then make into a ball and cover in cling film and rest in the fridge for at least 30min
Remove the dough from the fridge and place on a floured surface and roll it out to make a long, thin layer
Cut the dough into roughly 1cm strips and leave to dry on a kitchen cloth until the water is boiled for the pasta to be cooked
Add the pasta strips to the boiling water with salt and a drizzle of olive oil and cook for 3-5min.
Drain the pasta and leave until the creamy sauce is made
Boil the peas and set aside
Dice the shallot and garlic and slice the mushrooms
Heat the oil and butter in a large pan and fry the sausages
Remove the sausages from the pan and set aside
In the remaining oil, fry the shallot and garlic
Add the mushrooms and once cooked add the sausages, peas and crème fraiche
Season with salt and pepper to taste
Serve with the pasta and creamy sauce on top
Recipe by: Sharna Ambanpola, Year 7-8
