Café Hemingway's is an eclectic artisan bistro and restaurant.

Café is situated in Kyalami, Johannesburg.

Kyalami Downs Shopping Centre, Kyalami, Midrand
Tel: +27 11 466 0195
info@cafehemingways.co.za


Opening times

Mon – Teus = 07H00 – 19H00
Wed – Fri = 07H00 – Late
Saturdays = 07H30 – Late
Sundays/ Public holidays = 08H00 – 15H00


It’s delectable isn’t it? The way the textures from the organic mushrooms combine with that of the home-made pasta. The way the tastes gently mingle in your mouth, and the way the scent wafts delicately across the air. 

Welcome to our Black Garlic and Wild Mushroom Pasta. 

You’ve seen it on our social media pages, and tasted it at our Halloween function. Now learn how to make it! 

We begin with home-made pasta dough. 

500g high gluten flour or white bread flour 

4 egg yolks 

1 whole egg

1 tsp salt 

1tsp olive oil 

Method 

Using a large bowl mix together the flour and salt. Make a mound with a hollow centre, and add your eggs and olive oil. Slowly incorporate the egg and flour mixture folding little amounts at a time, till all the flour and eggs form firm dough mix. Knead the dough into a ball, wrap it up and let it rest for an hour.

Our actual recipe for Black Garlic Pasta

500g Home-made pasta dough

250g Wild mushroom mix 

4 Cloves of black garlic 

½ Cup finely chopped onions

100ml Heavy cream

70ml White wine 

25g Roux (equal parts butter and flour mixed used to thicken the sauce)

50g Butter 

Salt 

Pepper 

Grated Parmesan cheese 

Micro basil 

 

Method 

Bring a medium pot of water to the boil and add 1tbs salt. 

With a pasta roller, roll your pasta dough into thin sheets. 

Keep rubbing with flour while rolling then cut with the fettuccini cutter and set aside.  

Break up the wild mushrooms and slice into manageable pieces. 

Chop the black garlic into fine pieces. 

Heat up a medium pan and add butter. When it’s foamy add your chopped onions and sauté till clear. Then add your black garlic and mushrooms and sauté for another five minutes. 

Add your white wine and reduce. 

Add your heavy cream and cook till the sauce changes colour and most of the liquid has reduced.

Finally, season with salt and pepper to taste, add the roux - small amounts at a time so sauce will thicken. 

Add your pasta to the boiling water and cook till al dente (this should be quite quick as your pasta is fresh). 

Once cooked toss into your sauce until coated, plate and garnish with grated parmesan and micro basil 

Serve and enjoy the accolades that are bound to follow.

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