Angela Hartnett served up tasty fresh pasta with a mushroom and garlic sauce on Sunday Brunch.

The ingredients for the pasta: 300gm 00 pasta flour and 9 x whole free range eggs yolks.

For the sauce: spash of olive oil for frying, 500g fresh mushrooms; porcini, giorlles work great, garlic, knob of butter, handful of parsley and touch of creme fraiche.

See Angela’s recipes in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.