Chestnut tagliatelle with mushroom sauce
Suggested material offered in store
Ingredients
Pasta dough:
150 gr chestnut flour
150 gr. 00 flour
3 eggs
Pinch of salt
3 to 4 tablespoon of water
Sauce:
200 gr speck, diced
3 rosemary stems, chopped
300 gr porcini mushrooms, thinly sliced
100 gr white mushrooms thinly sliced
250 ml 35% cream
50 gr butter
3 tablespoon of olive oil
Fresh Italian parsley chopped
Salt and pepper
¼ cup of grated parmesan
1/2 cup of water you cook your pasta in
• you can also replace the cream with a béchamel (25 gr of butter, 25 gr of flour and 1 ½ cup of milk.) Once your béchamel is successful, incorporate parmesan. Salt and pepper.
Preparation
Mix the ingredients for the dough and work for 3-4 minutes.
Place the dough ball in plastic wrap and leave to rest for 30 minutes at room temperature. If it takes longer, you can put it in the fridge.
Cut the dough into 4 pieces. Set aside, wrapped.
Crush one piece of dough between the palms of your hands. Position the rollers of the dough machine to their maximum and pass the dough through the rolling machine. Fold the dough in half and pass it through the sheeter several times (see video).
Reduce roller spacing by one notch and pass dough strip through sheeter before reducing roller spacing again. Stop at spacing #3
Cut tagliatelle and place on dryer.
Bring a large pot of salted water to the boil.
Heat butter and oil in a 28cm Julienne sauté pan. Add rosemary and speck and reduce heat to medium-high. Mix well.
Add the mushrooms, season with salt and pepper and continue cooking for 5-10 minutes.
In a blender, pour half the mushroom mixture, add the cream and ¼ cup of Parmesan cheese and blend until creamy (add cooking water if necessary).
Cook pasta in boiling water for 1 minute.
Add the sauce to the remaining mushroom mixture, along with the parsley.
Add pasta and toss well.
Drizzle with olive oil, sprinkle with parmesan and serve.
Yield
4 servings.
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