Serves: 2
Yield: ~1 cup cooked pasta total

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Mussels

Ingredients

• 8 mussels, cleaned and debearded
• 1 tablespoon butter
• ½ onion, finely sliced
• ½ tomato, chopped
• 1 clove garlic, minced
• Juice of ½ lemon
• ⅓ cup dry white wine
• ¾ cup heavy cream
• 1 teaspoon rosemary
• ½ teaspoon sage
• ½ teaspoon cumin
• ½ teaspoon thyme
• Salt and pepper, to taste

Instructions

1. Caramelize the Onions
   In a small pot, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until deep golden and caramelized (15–20 minutes).
2. Add Tomatoes
   Stir in the chopped tomato and cook until it breaks down (about 5 minutes).
3. Build the Sauce
   Add garlic, lemon juice, and white wine. Simmer and reduce slightly (3–5 minutes).
4. Add Cream and Seasoning
   Stir in heavy cream, rosemary, sage, cumin, thyme, and a generous amount of salt and pepper. Let simmer gently.
5. Cook the Mussels
   Add mussels, cover the pot, and cook for 5–7 minutes. Shake the pot occasionally. Discard any mussels that do not open.
6. Serve
   Spoon mussels into bowls and pour sauce over top. Serve with fresh pasta.

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Fresh Pasta Dough (Small Batch)

Ingredients

• 1 large egg
• ⅔ cup (80g) all-purpose flour
• ½ teaspoon olive oil
• Pinch of salt

Instructions

1. Make the Dough
   Mound the flour, make a well, and add egg, oil, and salt.
2. Mix
   Gradually incorporate flour into the egg until a shaggy dough forms.
3. Knead
   Knead for 8–10 minutes until smooth and elastic. Adjust moisture as needed.
4. Rest
   Wrap and let rest for at least 30 minutes at room temp.
5. Roll and Cut
   Roll to your preferred thickness. Cut into ribbons like tagliatelle.
6. Cook
   Boil in salted water for 2–3 minutes. Drain and plate with mussels.