Chestnut maltagliati pasta with creamy mushroom sauce.

Method10 steps · about 1 hr 45 min

1. 1

   Step 1: Sift both types of flour into a large bowl. Add the eggs (3), salt (1 teaspoon) and olive oil (1 tablespoon).

   Uses 5.3 ounces chestnut flour · 5.3 ounces durum wheat semolina flour · 3 large eggs · 1 tablespoon olive oil · 1 teaspoon salt

   
2. 2

   Step 2: 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.

   Uses All dough mixture

   
3. 3

   Step 3: 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.

   Rest chestnut dough for 30 minutes · 30 minUses All mixed dough · Extra flour to dust the work surface

   
4. 4

   Step 4: Soak the dried porcini (1.8 oz) 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 (2) and wash and chop the parsley.

   Soak dried porcini for at least 30 minutes · 30 minUses 1 ounce dried porcini mushrooms (soaked in warm water then chopped) · Warm water to soak dried porcini · 1.8 oz frozen porcini, optional · 14 ounces fresh cremini mushrooms (cleaned and sliced (or other types of champignons)) · 2 garlic cloves (peeld and chopped) · 1 handful parsley, washed and chopped

5. 5

   Step 5: 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.

   Uses Prepared cremini, soaked dried porcini, optional defrosted porcini, garlic and parsley from step 4; drain and chop the soaked porcini during this step · 2 tablespoons extra virgin olive oil. · 1 pat butter, source weight unspecified

   
6. 6

   Step 6: Once the mushrooms are beginning to caramelize, add salt (1 pinch) and pepper to taste and the cream (250 ml). Continue to stir and cook until the cream has reduced and thickened.

   Uses All cooked mushrooms and aromatics · 250 ml fresh cream · 1 pinch salt · 1 pinch black pepper (freshly ground)

7. 7

   Step 7: 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.

   Uses About one third of rested dough

8. 8

   Step 8: 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.

   Uses First rolled chestnut sheet · Repeat with the remaining two thirds of the dough · Extra flour for the cut-pasta tray

9. 9

   Step 9: 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.

   Uses Water to boil chestnut pasta · Salt for pasta water · All cut chestnut pasta, cooked in batches if needed · All prepared creamy mushroom sauce

10. 10

    Step 10: 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.

    Uses All cooked chestnut pasta and sauce · Extra fresh parsley for serving, optional · Optional grated cheese; choose vegetarian cheese when needed