Knead the flour, the eggs, the pinch of salt and a little tepid water together to make the pasta, then roll it out and cut into strips - "pappardelle" - of about 3-4 cm.
Cover with a dish towel and leave to dry then prepare the sauce.
Delicately clean and slice the mushrooms then drain any excess water. Gently fry the chopped parsely and garlic in a little oil and butter. Add the mushrooms, salt and pepper then add the stock to stop them from sticking; cook gently for 20-30 minutes.
Cook the pasta in salted water, drain, then add to mushrooms and add a drop of olive oil. Mix well and add the grated Parmesan.