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

Autumn is the season of mushrooms and chestnuts, two ingredients that together create a perfect blend. Chestnut flour tagliatelle, with their soft texture and slightly sweet taste, perfectly match a rich and fragrant fresh mushroom sauce. In this recipe, we will guide you step by step through the preparation of this autumnal first course, perfect for warming 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 desire, make them at home with a simple dough 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 mushrooms. Carefully clean the mushrooms, slice them, and sauté 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 an autumn classic. The sweetness of the chestnuts perfectly balances the savoriness of the mushrooms, creating a balanced and harmonious dish. For an extra touch, you can add boiled and mashed chestnuts to your sauce.

Below are more recipes with chestnuts:

Difficulty: Easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 4
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
12.3 oz honey mushrooms (or porcini mushrooms)
0.4 oz dried mushrooms
3.5 oz speck
1 clove white garlic from Piacenza
1 bunch chopped parsley
as needed extra virgin olive oil
as needed salt
as needed pepper

Pasta Machine
Kitchen Scale Soehnle Cooking Kitchen Scale with 36% discount
Mixer KitchenAid Stand Mixer with 39% discount
Earthenware Pot Colì Maioliche e Terrecotte dal 1650 Brunella Pot with Lid, Terracotta, Brown, 24×12
Pot Lagostina 010715020418 Every – Pot, Stainless Steel, Diameter 7 inches, 3 liters, Height 5.7 inches
Grater Ariete 447 Gratì 2.0 Electric Grater

Steps for chestnut tagliatelle with fresh mushrooms

Pasta preparation: place the chestnut flour and all-purpose flour in a bowl, mix. Create a well in the center, add the eggs, and a pinch of salt, start mixing with your hands, when the dough begins to form, transfer everything to a wooden board, knead for a few minutes until you get a smooth and homogeneous ball, wrap it in a cloth and let it rest. You can easily do all of this with a stand mixer (in my case a pink KitchenAid, as seen in the photo)
Take the dough and roll it out with the pasta machine, with a rolling pin, or with the KitchenAid attachment for making pasta sheets. The thickness should not be too thin, then cut the tagliatelle, either with the machine or with a knife
Thoroughly clean the fresh mushrooms, remove the soil, rinse them quickly, and cut them into pieces. The dried mushrooms need to be soaked in warm water for about 20 minutes.
In a sufficiently large pan, sauté the garlic with oil, add the mushrooms, salt, and 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 on low heat.
At this point, boil the tagliatelle in plenty of salted water, being fresh they will only need a few minutes to cook. Once the pasta is cooked, drain it and pour it into the sauce pan, add a pinch of pepper and serve