Prepare Pasta Dough: Combine the pasta flour and eggs in a mixing bowl. Knead the mixture until smooth, then wrap it in plastic and let it rest for at least 30 minutes.

Make Mushroom Filling: Sauté chopped fresh mushrooms in a skillet over medium heat until they are soft and golden brown. Season with salt, then blend the mixture until smooth.

Roll and Shape Pasta: After the dough has rested, roll it out thinly on a floured surface. Cut into squares, fill each with the mushroom mixture, and fold to seal into cappelletti.

Cook Pasta: Bring a large pot of salted water to a boil. Add the cappelletti and boil until they float to the surface, indicating they are fully cooked (about 3-4 minutes).

Create Sauce: In a pan, combine the cream and white wine, stirring gently over medium heat until the sauce thickens slightly. Toss in the cooked cappelletti to coat well.

Serve: Plate the mushroom cappelletti, garnishing with crispy sourdough shards on the side for an added crunch that enhances the experience.