Pasta with Mushrooms and fresh Goat Milk Bechamel

INGREDIENTS:

For the pasta:

• 500 gr FOUR
• 5 eggs
• 40 ml EXTRA VIRGIN OLIVE OIL
• 10 g of salt
• For bechamel:
• 80 g of extra virgin olive oil organic A
• 80 gr FOUR
• 800 ml of goat milk VERO CRETAN
• 200 g of goat yogurt VERO CRETAN
• 50 g ground graviera
• salt and pepper
• 2 egg yolks
• 1 pinch of nutmeg

Preparation:

FOR THE PASTA:
We put all the ingredients in the mixer bin and we beat for a long time until we have a tight and elastic dough. We wrap with membrane and we leave it at least 1 hour in the fridge. Then, we open a thin dough of pasta with the pasta machine and we leave it to dry with enough flour for 2 hours.
FOR THE BECHAMEL:
We heat the milk. At the same time, we melt the butter and we stir the flour. Slowly we add the hot milk and when it is boiled, we turn off the fire and we add all the remaining ingredients, while stirring continuously.
We make a rich pasta by boiling the pasta for only 2 minutes and we add the mushrooms and all the ingredients of our choice. We cover with hot bechamel and we bake for 30 minutes at 180 ° C.