Chestnut tagliatelle with mushroom sauce
Suggested material offered in store
150 gr chestnut flour
150 gr. OO flour
Pinch of salt
3 to 4 tablespoon of water
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.
Mix your ingredients for your pasta dough work it 3 to 4 minutes.
Place the ball of dough in a reusable bag without plastic at room temperature and let it rest for 30 minutes or if it’s longer you could let it rest in the fridge.
Roll out your dough in the pasta machine and stop at no 3 setting for your tagliatelle and hang them on your pasta dryer.
Put a big pot of water to boil. And salt
In a 28cm sauteuse julienne, heat your butter and olive oil.
Reduce the heat at medium high. Add rosemary and speck and stir.
Add your mushrooms and mix together.
Salt and pepper and cook for 5-10 minutes
In a blender take half of the mushroom mix, pour cream and 1/4 cup of parmesan and blend together if not creamy enough add some pasta water.
Cook the pasta for 1 minute in boiling water.
Add the sauce to the mushroom mixture. Add parsley.
Add the pasta, and mix well.
Put a splash of olive oil and sprinkle with parmesan and serve.
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