Chestnut tagliatelle with wild mushroom sauce and white truffle is a recipe that never fails to strike a chord with anyone. Giving pasta its uniquely rich and aromatic flavors, this recipe ranks quite highly on every chef’s list of favorites. A tip before starting off with the recipe is to soak the porcini mushrooms in water for almost two hours so as to bring out their true exotic flavors.
Ingredients for pasta
Chestnut flour 50 grams
Pasta flour 300 grams
Semolina flour (fine quality) 50 grams
Olive oil (extra virgin) 2 teaspoons
Sea salt A pinch
Ingredients for the sauce
Olive oil (extra virgin) 1 teaspoon
Butter (Salted) 50 grams
Garlic cloves (crushed and peeled) 3
Porcini mushroom (keep in cold water for two hours and dry them) 100 grams
Mixed wild mushroom (fresh and sliced) 150 grams
White wine 50 ml
Sea salt and pepper (freshly ground) To taste
Ingredients for serving
Finely chopped parsley (Fresh) small bunch
Grated parmesan 50 grams
Truffle oil To taste
Shave white truffle ½
A pasta machine has to be used for making the pasta. Take a food processor bowl and filter pasta flour into it. Now add salt and olive oil and mix the flour with the machine, adding eggs one by one until the dough is made. Flour the surface and place dough on it. Knead it for about five minutes until it is smooth. Once the dough is kneaded, roll it in the shape of a ball and use cling film to wrap it. Keep it in the refrigerator for twenty minutes. Now slice the dough into pieces if desired once it is chilled. Place each piece evenly on the rolling pin until it is about 0.5 centimeters thick. Pass a piece of dough through the machine at widest setting and repeat the process until rectangular and shiny pasta is made. It is important to remember to decrease the setting by a grade each time a piece of pasta goes through the machine. Now use a sharp knife to cut the pasta sheets into long strips of tagliatelle. Allow the strips to dry on the rack for thirty minutes.
For making the sauce, take a frying pan. Add butter and olive oil and put it on medium flame. Now add cloves of garlic and fry them till they are soft but do not let them turn brown. Take another bowl and drain water from the porcini mushrooms, keeping it aside. Take a frying pan, add mushroom and wild mushrooms to it. Fry them until all the liquid evaporates. Add white wine and allow the mixture to simmer, stirring it occasionally. Add the cold water drained from the porcini mushrooms to this mixture and simmer until the liquid has evaporated. Add sea salt and pepper to taste.
For cooking the pasta, take a pan with salted water in it. Bring it to a boil. Add pasta and let it boil for two to three minutes. Use a ladle to remove some of the water and drain the pasta. For serving, first add the pasta to the sauce and add parmesan and parsley to it. Add a little water drained from the pasta pan and serve in bowls after drizzling with truffle oil. You can use white truffle shavings for garnishing.