Umami Pasta

When a friend called my mushroom powder an umami bomb I came up with an idea to use it when making pasta. This umami pasta will add an extra layer of flavour to the dish you are making.

Umami Pasta
Umami Pasta
Head straight on to the Recipe For Umami Pasta ♥

I really have zero patience when it comes to sitting around and doing nothing. But I also don’t like to start working on something if I might not get it done. And a few weeks ago that was the balancing act I was playing. I had to wait at my office for a delivery. But as there was no definitive arrival time I didn’t want to start on a blog post. My work was done and I was reluctant to begin something new as I wanted to leave the office as early as possible. I was running out of patience when Erica said she would pop in. Sadly it was not a long visit and my second round of waiting began. 20 minutes turned into double that and eventually the delivery was made. By then I was out of patience, and in a rush.

Today’s inspiration ♥ Recipe For Umami Pasta ♥ can be found on Lavender and Lime Share on X

I was told by the person bringing the goods that the traffic was a nightmare. And that was the understatement of the century. I left the office only to get caught at the robot close to our office. After two changes I was the second car in the queue. But the car in front of me was being driven by an inconsiderate person. They refused to move halfway across the intersection. This meant that they were the only one who managed to turn before the robot turned red again. And boy, was I seeing red! The traffic was horrendous and I could not wait to just get home and make something. Anything to take my mind off what felt like a wasted day. I had fresh chicken livers and the idea to make an umami pasta using my mushroom powder came to mind.

Umami Pasta

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Umami Pasta

Add an extra layer of flavour to your dish when you make this umami pasta
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


  • 190 g 00 flour
  • 10 g mushroom powder *
  • 1 Pinch fine salt, plus extra for the water
  • 2 eggs


  • Place the flour, mushroom powder, salt and eggs into a blender
  • Using a dough hook, bring together and knead until the dough is smooth
  • Remove, wrap in cling film and refrigerate for half an hour
  • Process through your pasta roller until as thin as possible
  • Cut into strips and leave to dry
  • Bring a large pot of water to the boil
  • Add a generous amount of salt
  • Drop the pasta into the water and bring back to the boil
  • Cook for 2 minutes then remove from the water
  • Add to your sauce and cook for a minute to combine


* or freshly ground dried mushrooms
Take a look at what was previously posted on Lavender and Lime June 1:

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