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Hand cut pasta in mustard sauce, with spinach, mushrooms, some onion, a touch of cream, garlic, lots of pepper. There is a lot of Dijon mustard in this pasta, but it is surprisingly mild, a bit acidic, a little pungent-spicy, and very creamy (since the mustard is a great emulsifier).
Served with a doppelbock.
Hand cut pasta in mustard sauce, with spinach, mushrooms, a touch of cream, garlic, lots of pepper. There is a lot of Dijon mustard in this pasta, but it is surprisingly mild, a bit acidic, a little pungent-spicy, and very creamy (since the mustard is a great emulsifier).
Served with a doppelbock.
