
Chestnut tagliatelle with wild mushrooms

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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
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
preparation

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