INGREDIENTS
2 tbsp
Flat-leaf parsley
4 cups
Mushrooms, assorted
2 tsp
Rosemary
1/2
Yellow onion, medium
9
Egg yolks
1/4 cup
Chicken stock
1 1/8 cups
(170 grams), type 00 flour
7 tbsp
Durum flour
5 tbsp
Olive oil
3 tbsp
Butter, unsalted
1/4 cup
Parmesan cheese
2 tbsp
Water