Chestnut and mushroom pasta

To make chestnut and mushroom pasta, start with the fresh tagliatelle. Break the eggs into a small bowl and beat them with a fork. Pour the flour in a mound on your work surface and make a well in the center. Add the beaten eggs little by little 1. Begin incorporating the flour with a fork 2, then continue kneading with your hands 3.

You should obtain a homogeneous dough ball 4. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Meanwhile, prepare the acid butter. Peel and finely chop the onion 5. Put the butter in a small saucepan together with the sage and rosemary 6 and let it melt over low heat.

Add the chopped onion 7 and stir 8. Let cook over low heat for about 5 minutes. Turn off the heat, then add the vinegar and the white wine 9.

Strain the mixture to remove the onion and the herbs 10, collecting the melted butter in a small bowl 11. Transfer the acid butter to the refrigerator and let it cool until it solidifies 12.

Meanwhile, after the pasta resting time has elapsed, take the dough out of the refrigerator and place it on a lightly floured work surface. Flatten it with a rolling pin, then roll it out with a pasta machine until you obtain a very thin sheet 13, about 1-2 mm. Cut tagliatelle about 25-30 cm long (about 10–12 inches), cutting the pasta with a knife 14 and dust them lightly with flour 15.

Form nests, place them on a tray and set aside 16. Move on to the sauce. In a pan, melt the butter together with the clove of garlic 17. Add the cooked and peeled chestnuts 18.

Add two tablespoons of water 19 and let cook for about 7-8 minutes, adding more water if necessary. During cooking, lightly crush the chestnuts with a spoon to obtain a coarse purée 20. Season with salt and set aside. Clean the mushrooms, then cut the cardoncelli in half 21.

Cut the stems into cubes 22 and the caps into wedges. Cut larger chanterelles into wedges as well. Blanch the honey fungus in plenty of boiling water for at least 15 minutes, then drain them and discard the cooking water. In the same pan where you cooked the chestnuts, add the cardoncelli 23, the chanterelles and the blanched honey fungus 34.

Sauté the mushrooms over high heat for about 10 minutes 25, then season with salt. Add the chestnut purée to the sauce 26 and stir to combine. Meanwhile, bring a pot of salted water to a boil and cook the fresh tagliatelle 27.

Drain the pasta, reserving some of the cooking water, and transfer it directly into the pan with the mushrooms 28. Add two ladles of its cooking water and perfume with chopped sage and rosemary 29. Toss everything together to combine the sauce. Turn off the heat and add a grind of black pepper, the acid butter and grated Parmigiano Reggiano 30.

Stir carefully until the ingredients are well incorporated 31. Divide the pasta among plates and finish with crumbled chestnuts 32. Your chestnut and mushroom pasta is ready to be served 33!