Open Mushroom Lasagne with Krivet Flour

Method

1. Place the flour on a board to make a flat volcano, or just place it all in a bowl. Break the eggs and yolk into the middle of the flour and beat gently with a fork or chop with a dough scraper, then start drawing the flour in to form a shaggy dough. Knead for 7-8 minutes until smooth. Cover in cling film and leave to rest for 30 minutes.
2. Cut the dough into two, keeping one half covered. Form the other into a rough rectangle and put through a pasta machine on its widest setting. Fold the two short sides into the middle, like an envelope, and put through the widest setting again.
3. Now continue to roll it, narrowing the machine setting each time, and stopping on the last-but-one setting. Place on a tea towel well dusted with semolina and cover with another tea towel. Repeat the process with the second half of the dough.
4. Either cut the sheets into squares or, with a large pastry cutter, into circles. Set eight aside, covered, for the open lasagne. Decide what you want to do with the rest (see above). Let it all dry for around 30 minutes before cooking or freezing.
5. Put a large pot of water on to boil. Warm two serving plates.
6. Heat half the butter and a splash of oil in a deep frying pan and gently cook the spring onions until soft but not coloured. Scoop out, leaving the buttery oil behind. Fry the sliced mushrooms, sprinkled with a little salt and pepper, and stir in the herbs. You may need a bit more butter/oil. Cook until the mushrooms are tender. Remove four mushroom slices to use later as a garnish. Now stir in the creme fraiche or its equivalent to make a thick sauce. Check the seasoning, set aside and keep warm.
7. Heat the remaining butter in another pan and cook the large flat mushrooms with a pinch of salt. Keep warm. Gently sizzle the reserved sage leaves and remove to a sheet of kitchen paper. They'll crisp up as they cool.
8. Add plenty of salt to the pot of boiling water and slip in your lasagne. They'll only take a few minutes to cook. Once they're done but still al dente, remove and drain.
9. Put a sheet on each of the warmed serving plates, top with one sixth of the creamy mushroom filling on each and place a flat mushroom on top. Continue to layer, ending with a lasagne sheet. Garnish with the reserved mushrooms and sage leaves. Serve with a side salad.