Łazanki with boletus mushrooms, smoked plums and cranberry gastrique by Michał Gniłka

For the Łazanki pasta
— 150 g buckwheat flour
— 2 tablespoons potato starch
— 150 ml hot water
— salt, tip of a teaspoon

For the mushroom Sauce:
— 50 g shallot
— 4 tablespoons olive oil
— 250 g boletus mushrooms
— 2 bay leaves
— 4 grains allspice
— 5 smoked prunes

For the cranberry gastrique:
— 200 g cranberries
— 100 g sugar
— 50 ml dry white wine
— 50 ml wine vinegar
— 2 sprigs rosemary
— salt and pepper to taste
— a pinch cinnamon