PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Pasta dough:
- 150 gr chestnut flour
- 150 gr. 00 flour
- 3 eggs
- Pinch of salt
- 3 to 4 tablespoons of water
- Sauce:
- 200 gr speck, diced
- 3 rosemary stems, chopped
- 300 gr porcini mushrooms, thinly sliced
- 100 gr white mushrooms thinly sliced
- 250 ml 35% cream
- 50 gr butter
- 3 tablespoons of olive oil
- Fresh Italian parsley chopped
- Salt and pepper
- ¼ cup of grated parmesan
- 1/2 cup of water you cook your pasta in
*You can also replace the cream with a béchamel (25 gr of butter, 25 gr of flour and 1 ½ cup of milk.) Once your béchamel is successful, incorporate parmesan. Salt and pepper.
PREPARATION:
- Mix the ingredients for the dough and work for 3-4 minutes.
- Place the dough ball in plastic wrap and leave to rest for 30 minutes at room temperature. If it takes longer, you can put it in the fridge.
- Cut the dough into 4 pieces. Set aside, wrapped.
- Crush one piece of dough between the palms of your hands. Position the rollers of the dough machine to their maximum and pass the dough through the rolling machine. Fold the dough in half and pass it through the sheeter several times (see video).
- Reduce roller spacing by one notch and pass dough strips through the sheeter before reducing roller spacing again. Stop at spacing #3
- Cut tagliatelle and place it on the dryer.
- Bring a large pot of salted water to the boil.
- Heat butter and oil in a 28cm Julienne sauté pan. Add rosemary and speck and reduce heat to medium-high. Mix well.
- Add the mushrooms, season with salt and pepper and continue cooking for 5-10 minutes.
- In a blender, pour half the mushroom mixture, add the cream and ¼ cup of Parmesan cheese and blend until creamy (add cooking water if necessary).
- Cook pasta in boiling water for 1 minute.
- Add the sauce to the remaining mushroom mixture, along with the parsley.
- Add pasta and toss well.
- Drizzle with olive oil, sprinkle with parmesan and serve.
