## Ingredients
**Pasta:**
– 300g 00 flour
– 3 eggs
– 30ml extra virgin olive oil
– Salt
**Topping:**
– 2 tablespoons light miso paste
– 2 tablespoons butter
– 400g chicken, cut into bite-sized pieces
– 200g mushrooms, sliced (any variety)
– 1 onion, finely chopped
– A handful of baby spinach leaves
– Optional: Fried shallots
– Optional: Nori flakes
## Instructions
**For the Pasta:**
1. In a Kenwood mixer, use the mixing attachment to combine the flour, eggs, and olive oil until just combined.
2. Switch to the beating attachment and knead for 3 minutes.
3. Let the dough rest for 45 minutes.
4. Roll the dough in a pasta roller, starting at setting 0 and gradually increasing to 5. Cut the pasta into fettuccine
**For the Topping:**
1. In a pan, fry the sliced mushrooms until tender. Remove and set aside.
2. In the same pan, cook the chicken pieces until they are fully cooked.
3. Return the mushrooms to the pan with the chicken.
4. Add the chopped onion to the pan and cook until it starts to caramelise.
5. Stir in the miso paste, butter, and a splash of pasta water to create a sauce.
6. Add the cooked pasta to the pan and toss to coat evenly in the sauce.
7. Stir in the spinach leaves, cooking just until they wilt.
8. Serve the pasta topped with optional fried shallots and nori flakes for garnish.
by rorychatt