Beef stroganoff over homemade egg fettuccine

Make a well in the flour, add the egg, a teaspoon of oil, a tablespoon of water and half a teaspoon of salt; mix by hand.

Knead 10 minutes: press with the flat of the palm, fold in half, quarter turn, repeat, until a smooth ball.

Rest the dough an hour at room temperature.

Slice the mushrooms thin.

Cut the tenderloin into half inch slices, pound with a mallet until very thin, cut into strips one inch wide.

Grate the onion.

Roll the pasta as thin as the machine goes and cut into fettuccine.

Melt a tablespoon of butter in a wide pan, cook the grated onion two minutes, then add the beef.

Brown the beef over high heat five minutes, turning once; remove and keep warm.

Add two tablespoons of butter, drop to medium, and saute the mushrooms until the pan is dry and they are browned.

Cook the pasta in salted boiling water (about three and a half minutes here, which was too long; the book says 10).

Return the beef, lower the heat slightly, season with salt, pepper and a grating of nutmeg; add the white wine and sour cream and warm without boiling.

Spoon over the pasta and top with chopped parsley.