Pasta:

Sift together bread flour and semolina in a mound. Make a well in the center. Add 2 eggs and olive oil. Whisk together with a fork, taking care not to damage well walls. Add more eggs and incorporate. When dough forms, pick it up and move to a clean surface; you will not use all of the flour (depending on humidity). Knead until elastic; wrap in plastic and let rest 20 min., or chill overnight.

Mushroom filling:

Gently heat cream until small bubbles form around edges of pot; do not boil. Turn off heat, add tea, and steep for 20 min. Strain, or remove tea ball.

Heat sautee pan on medium high heat. Sautee onion and shallots in olive oil until soft; add mushrooms and sautee, stirring, until moisture is absorbed and pan heats up again, about 3 min. Add thyme and cook. Add cream, lower heat, and simmer until moisture is absorbed. Season to taste. If you like a smokier flavor, add the ground lapsang souchong to taste as well. Remove from heat and let cool to room temperature.

Cut dough into 4 pieces and roll according to your pasta roller's instructions. You can either cut out shapes (for ravioli) or long strips (tortellini). The size and shape of the pasta pieces you cut will determine how many finished pieces you'll have.

Fill pasta pieces appropriately with mushroom mixture for the size and shape noodle you have cut.

Boil pasta 4-6 min., or until al dente. Meanwhile, start sauce.

Caramelized mushroom and goat cheese sauce:

Melt butter and add shallots; cook on low heat until caramelized. Pour onto paper towels to absorb any excess oil. Place onions, half of the cream, and goat cheese into a food processor and pulse until you get a paste. Scoop mixture back into pan used for onions. Add remaining cream and whisk until smooth. Cook on medium low heat, whisking occasionally. Simmer until slightly reduced and thickened. Sauce will thicken upon standing.