The tagliatelle with chestnut flour are a typical dish from the Ligurian region, known as taiette. This dish is rich in autumn flavors, making it truly delicious. Additionally, it is naturally gluten and lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 933.63 (Kcal)
- Carbohydrates 82.52 (g) of which sugars 33.31 (g)
- Proteins 34.33 (g)
- Fat 52.70 (g) of which saturated 18.54 (g)of which unsaturated 10.08 (g)
- Fibers 13.49 (g)
- Sodium 1,310.27 (mg)
Indicative values for a portion of 401 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
- 7 oz gluten-free chestnut flour
- 2 eggs
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 1 lb mushrooms
- 5 oz gorgonzola
- 1/4 cup dry white wine
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 1 sprig rosemary
- salt
Tools
- 1 Pastry board
- 1 Rolling pin
- 1 Pan
- 1 Pot
- 1 Knife
Procedure
Place the flour in a mound on a pastry board, add the eggs, oil, and salt in the center.
Start whisking the eggs with a fork, gradually incorporating the flour.
If the dough is too dry, add some water. Form a dough ball and wrap it in plastic wrap. Let it rest for 15 minutes. Cut a piece of dough and wrap the rest again.
Roll it out with a rolling pin or a pasta machine. Roll several times to the desired thickness by adjusting the pasta machine’s rollers. Cut the pasta into the chosen shape.
Clean the mushrooms well by removing any soil, cut them into pieces. In a pan, heat the oil with the garlic and rosemary sprig. Add the mushrooms and cook on high heat for 5 minutes without stirring. Adjust salt and pepper, stir.
Continue cooking for another 5 minutes and deglaze with the white wine. Meanwhile, cook the pasta in plenty of salted water. When the alcohol has evaporated, add the gorgonzola and a ladle of cooking water. Drain the pasta directly into the sauce and dress it. Serve with fresh chopped rosemary.
WARNING: refer to the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are free of gluten contamination
Advice
You can freeze the tagliatelle on a tray covered with a cloth. Cook them directly from frozen in boiling water.
You can freeze the tagliatelle on a tray covered with a cloth. Cook them directly from frozen in boiling water.
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