Chestnut tagliatelle pasta with mushrooms
calories: high
category: pasta
cost: medium
difficulty: medium
preparation time: 70
Ingredients
Dried mushrooms 50 gr.
Chestnut flour 100 gr.
White flour 180 gr.
Eggs 2
Extra virgin olive oil as required
Salt a pinch
Pears 3
Garlic 1 clove
Rosemary as required
Walnuts a handful of walnut kernels
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Chestnut flour 100 gr.
White flour 180 gr.
Eggs 2
Extra virgin olive oil as required
Salt a pinch
Pears 3
Garlic 1 clove
Rosemary as required
Walnuts a handful of walnut kernels
See our
Wine Tips
for your meals
Preparation Seep the dried mushrooms in a glass of warm water. Prepare the tagliatelle by kneading the two flours together with the eggs and a pinch of salt. Knead until you have a smooth dough and let it rest for an hour in a cool place wrapped in a kitchen cloth so that it doesn’t dry out.
Then prepare the seasoning: clean and slice the pears not too finely otherwise they will break while cooking. Brown the clove of garlic with the rosemary in a little oil. Squeeze the mushrooms lightly (but do not throw away the water) and add. Let them cook for 5 minutes before adding the pears to be cooked for a further 10 minutes.
Now roll out the dough until it is 2 mm high and make the tagliatelle (just as usual or using the pasta machine. Cook the tagliatelle al dente, drain them and toss them in a pan with the other ingredients adding two tablespoons of the mushroom liquid and a couple of tablespoons of the water you have boiled the pasta in. Add the walnut kernels. Sprinkle with grated Pecorino cheese. Serve hot. The Chef's tips You can easily find chestnut flour for your recipe at your local supermarket. Curiosity Chestnuts generally ripen at the end of September and can be found until December.
Then prepare the seasoning: clean and slice the pears not too finely otherwise they will break while cooking. Brown the clove of garlic with the rosemary in a little oil. Squeeze the mushrooms lightly (but do not throw away the water) and add. Let them cook for 5 minutes before adding the pears to be cooked for a further 10 minutes.
Now roll out the dough until it is 2 mm high and make the tagliatelle (just as usual or using the pasta machine. Cook the tagliatelle al dente, drain them and toss them in a pan with the other ingredients adding two tablespoons of the mushroom liquid and a couple of tablespoons of the water you have boiled the pasta in. Add the walnut kernels. Sprinkle with grated Pecorino cheese. Serve hot.
