Chestnut tagliatelle with wild mushrooms

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by: KillBunny






This is a pasta that has its roots in necessity. After the Second World War there was a big shortage of flour, so chestnut flour was used to bulk up whatever wheat flour there was available. Because it has no gluten, you need the mixture of the two flours, as you couldn't use chestnut flour alone. The sweetness of the chestnuts really comes through, which is why we use wild mushrooms in this dish, because they often grow underneath the chestnut trees in the woods, so the flavors seem to have a natural affinity.




ingredients

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serves: 4

2 3/4 00 cups (doppio zero) flour

3/4 cup chestnut flour

1 tablespoon extra virgin olive oil

15 egg yolks

pinch of salt

For the wild mushroom sauce:

11 ounces (about 2 cups) mixed wild mushrooms

7 tablespoons butter (cut into small cubes)

2 cloves garlic

1/2 wineglass of white wine

handful of parsley chopped

small bunch of chives, cut into short lengths

1/3 cup freshly grated Parmesan (optional)

salt and pepper

Nutrition Facts
Chestnut tagliatelle with wild mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 906

  • Total Fat: 44.6 g
  •     Saturated Fat: 21.1 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 752.8 mg
  • Sodium: 458 mg
  • Total Carbs: 96.5 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 2.5 g
  • Protein: 27.1 g
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preparation

1.  If you are making tho pasta by hand, sieve the two flours together in a bowl, then turn out into a mound on a clean surface, and make a well in the middle. Pour in the oil, add the salt and the egg yolks, and slowly start to bring in the flour with the edge of your hand, so that the flour becomes absorbed. If you are using a food processor, sieve the flours into the bowl, add the olive oil and the salt, then start the machine and slowly add the egg yolks. Keep the motor running slowly, or it will heat up the pasta too much and also "boat" rather than mix.

2.  When the mixture starts to come together in a dough, if you are using a food processor, switch off the machine, take out the dough and put it on a clean work surface. Work the dough with your hands, kneading for about 5 minutes. The dough will be much softer than normal egg pasta dough, and darker in color, thanks to the chestnut flour. If it feels too soft, though, add a little more flour as you are kneading.

3.  Divide the dough into two balls, wrap in plastic wrap and keep in the fridge until you are ready to use (it will keep for 2 to 3 days).

4.  Put the dough through the pasta machine. Then, if the strip of pasta is dry or frilly at the edges, trim with a sharp knife. Cut the pasta strip into lengths roughly 8 inches long. Adjust your pasta machine to the tagliatelle setting and put the strips through one at a time.

5.  Make the mushroom sauce: pick through the mushrooms, brushing out any grains of sand or earth. Trim the stalks arid tear the mushrooms lengthwise into halves, quarters or eighths, leaving the stalks attached, so that the pieces are all roughly the same size.

6.  Heat half the butter in a large sauté pan, add the garlic and cook for a minute without allowing it to color. Add the mushrooms and cook for 2 more minutes, than pour in the wine and let the alcohol evaporate. Season and take off the heat.

7.  Bring a large pan cf water to a boil fer the pasta, then salt it, put in the tagliatelle and cook for a couple of minutes until al dente (checking after a minute). Drain well (so that the mushroom mixture clings well to the pasta), reserving some of the cooking water.

8.  Add the pasta to the pan containing the mushrooms and toss together, stirring in the rest of the butter. Then add the chopped parsley and chives. Now you can add a little of the cooking water from the pasta to loosen, if necessary, and serve with Parmesan if you like.

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