Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a little oil to keep the strands separate. Set aside until needed.
To make the sauce, melt the butter in a pan and sweat the onion and garlic until tender. Add half the mushrooms, the milk, and salt and pepper to taste. Simmer for 5 minutes, then process briefly in a processor or blender and sieve. Return the sauce to the pan, and stir in the remaining mushrooms and nutmeg to taste. Bring back to the boil and simmer for 3 minutes.
Toss the noodles in butter in a large pan over a medium heat until piping hot. Season to taste with salt and pepper, and arrange on a warmed serving dish. Pour the sauce over the noodles.
© 1990 Joyce Molyneux. All rights reserved.