Lazanki with mushrooms

Mix the flour with a pinch of salt, crack in the eggs, add 80 ml of cold water and knead into a firm, elastic dough. Cover and leave for 20 minutes.

While the dough rests, slice the mushrooms and finely chop the onions.

Melt the butter in a frying pan and fry the onions for 4 minutes. Add the mushrooms and cook for 10–12 minutes until their liquid evaporates and they brown. Season with salt.

Lower the heat, stir in the sour cream and warm through for 3 minutes without letting it boil.

Roll the dough out 2 mm thick and cut it into 2–3 cm squares.

Drop the lazanki into boiling salted water, stir and cook for 5 minutes after they float. Drain in a colander.

Add the lazanki to the mushroom pan, toss gently and heat for a minute. Done!