Chestnut tagliatelle with fresh mushrooms: A Symphony of Autumn Flavors.

Autumn is the season for mushrooms and chestnuts, two ingredients that together create a perfect combination. The chestnut flour tagliatelle, with their soft texture and slightly sweet flavor, perfectly match a rich and aromatic fresh mushroom sauce. In this recipe, we will guide you step by step in preparing this autumn first course, perfect for warming up the cooler days.

The Pasta: Chestnut Flour Tagliatelle
The star of this dish is definitely the pasta. Chestnut flour tagliatelle give the dish a rustic and autumnal touch. You can buy them ready-made or, if you have the time and inclination, prepare them at home with a simple dough made of chestnut flour, all-purpose flour, eggs, and a pinch of salt.

The Heart of the Dish: Fresh Mushroom Sauce
The mushroom sauce is the heart of this dish. To prepare it, we recommend using honey mushrooms or porcini. Carefully clean the mushrooms, slice them, and sauté them in a pan with garlic, extra virgin olive oil, and a pinch of chili pepper (optional). For an even more intense flavor, you can add a sprinkle of Parmesan cheese.

A Perfect Pairing: Chestnuts and Mushrooms
The combination of chestnuts and mushrooms is a classic of autumn. The sweetness of the chestnuts perfectly balances the savory taste of the mushrooms, creating a balanced and harmonious dish. For an extra touch, you can add boiled and mashed chestnuts to your sauce.

Here you can find more recipes with chestnuts:

Difficulty: Easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

344.77 Kcal

calories per serving

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Energy 344.77 (Kcal)
Carbohydrates 40.19 (g) of which sugars 6.31 (g)
Proteins 19.01 (g)
Fat 13.16 (g) of which saturated 3.66 (g)of which unsaturated 4.83 (g)
Fibers 5.66 (g)
Sodium 1,236.50 (mg)

Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for chestnut flour tagliatelle with fresh mushroom sauce

Ingredients for the pasta

3/4 cup chestnut flour
3/4 cup all-purpose flour
2 eggs
1 pinch salt
1 egg yolk
12 oz honey mushrooms (or porcini)
1/2 oz dried mushrooms
3 1/2 oz speck
1 clove Piacenza white garlic
1 bunch chopped parsley
to taste extra virgin olive oil
to taste salt
to taste pepper

Pasta machine
Food scales Soehnle Cooking Kitchen Scale with 36% discount
Mixer KitchenAid Stand Mixer with 39% discount
Earthenware pan Colì Maioliche e Terrecotte since 1650 Brunella Pan with Lid, Terracotta, Brown, 24×12
Pot Lagostina 010715020418 Every – Pot, Stainless Steel, Diameter 18 cm, 3 Liters, Height 14.5 cm
Grater Ariete 447 Gratì 2.0 Electric Grater

Steps for chestnut tagliatelle with fresh mushrooms

Pasta Preparation: put the chestnut flour and all-purpose flour in a bowl, mix. Make a well in the center, add the eggs, and a pinch of salt, start kneading with your hands, when the dough starts to form, transfer it all to a wooden board, work it for a few minutes until you get a smooth and homogeneous ball, wrap in a cloth and let it rest. All this can easily be done in a mixer (in my case a pink KitchenAid, you can see it in the photo)
Take the dough and roll it out with a pasta machine, with a rolling pin, or with the KitchenAid attachment to make the pasta sheet. The thickness should not be too thin, then cut the tagliatelle, either with the machine or with a knife
Clean the fresh mushrooms well, remove the soil, rinse them quickly, and cut them into pieces. The dried mushrooms, on the other hand, should be soaked in warm water for about 20 minutes.
In a fairly large pan, sauté the garlic with oil, add the mushrooms, salt, and let cook over high heat for 10-15 minutes. Cut the speck into pieces and brown it separately, without adding oil, once crispy add it to the mushroom sauce, let it flavor for a few minutes over low heat.
At this point, cook the tagliatelle in plenty of salted water, since they are fresh, they will require only a few minutes of cooking. Once the pasta is cooked, drain it and pour it into the sauce pan, add a pinch of pepper and serve