Chestnut maltagliati pasta with creamy mushroom sauce.
This chestnut pasta with a creamy mushroom sauce from Lombardy is not only one of the easiest homemade maltagliati pasta recipes to make but the combination of chestnut flour pasta and mushrooms makes for a dish that’s full of the best fall flavors. Outstandingly delicious!
Servings: 4
Calories: 741kcal
Ingredients
For the pasta dough.
- 5.3 ounces chestnut flour
- 5.3 ounces durum wheat semolina flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
For the mushroom sauce.
- 1 ounce dried porcini mushrooms soaked in warm water then chopped
- 1.8 ounces frozen porcini optional
- 14 ounces fresh cremini mushrooms cleaned and sliced (or other types of champignons)
- 2 garlic cloves peeld and chopped
- 1 handful fresh parsley washed and chopped
- 1 pat butter
- 2 tablespoons extra virgin olive oil.
- 9 fluid ounces fresh cream
- 1 pinch salt
- 1 pinch black pepper freshly ground
Instructions
Make the pasta dough.
- Sift both types of flour into a large bowl. Add the eggs, salt and olive oil.
- Use a fork to beat the eggs and then incorporate them into the flour. Once everything is well mixed together, knead the dough in the bowl until you can form a ‘ball’ that no longer sticks to the sides of the bowl.
- Turn the dough out onto a flour dusted work surface and knead until it is slightly soft and elastic. Roll the dough into a ball. Wrap it in clingfilm (plastic wrap) and let it rest for 30 minutes.
Make the mushroom sauce.
- Soak the dried porcini in warm water for at least 30 minutes and defrost the frozen porcini (if using). In the meantime, clean and cut the other mushrooms into quarters, peel and chop the garlic and wash and chop the parsley.
- Sauté the cremini mushrooms in a mix of heated olive oil and melted butter until they start to reduce and brown slightly. Drain the soaked porcini, chop them into smaller pieces and add to the cremini mushrooms, along with the frozen porcini (if using), garlic and fresh parsley.
- Once the mushrooms are beginning to caramelize, add salt and pepper to taste and the cream. Continue to stir and cook until the cream has reduced and thickened.
Make the chestnut maltagliati pasta.
- Cut off about one third of the pasta dough and rewrap the rest so it doesn’t dry out. Flatten the piece of dough with a rolling pin and pass it through your pasta machine to make a rectangular sheet. You don’t want it to be too thin. I used my widest setting which is 7 (in some machines it’s 1) about 3 times, folding the sheet into thirds after the first two times. I then passed it through the next 2 settings (6 and 5). You can also just use a rolling pin.
- Cut the ready sheet of chestnut pasta dough into rhomboids (or squares) that are about 5-6 cm wide (about 2ins). Place the ready maltagliati (foiade) on a flour dusted tray and repeat with the rest of the dough.
Finish and serve.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to a boil again. Add the chestnut pasta to the boiling water and cook until al dente. Test taste before draining. Remove the pasta from the water using a slotted spoon and add it to the mushroom sauce. I cooked my pasta in two batches to prevent crowding the pan.
- Over a low heat, gently mix the pasta and mushroom sauce together. Serve with more fresh parsley and grated cheese if required. Vegetarians should use a vegetarian cheese NOT Italian Grana or Parmigiano which are made with animal rennet.
Notes
To make this recipe vegetarian: Use only a vegetarian cheese when serving if required.
To make this recipe gluten free: Use a gluten free flour for pasta to replace the semolina flour.
Nutrition
Calories: 741kcal | Carbohydrates: 80g | Protein: 17g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 690mg | Potassium: 917mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1318IU | Vitamin C: 17mg | Calcium: 109mg | Iron: 4mg