When I think of autumn I think of pumpkin, chestnuts and mushrooms, I propose this Chestnut pasta with mushroom and blue cheese.
Chestnut flour has an almost sweet, nutty flavor and is quite strong in flavor and goes well with mushrooms. For this recipe I chose a mix of mushrooms including porcini, but Portobello or cremini are also good. This pasta is also enriched with blue cheese which is slightly spicy and makes it tasty and creamy. If you don’t feel like making pasta at home, buy a good brand of fresh fettuccine or pappardelle.

DifficultyMedium
CostMedium
Preparation time1 Hour
Cooking time20 Minutes
Serving2
Cooking methodStove
CuisineItalian

Ingredients

Chestnut pasta

2 cups chestnut flour

2 eggs

1 tablespoon olive oil

1 pinch salt

Mushroom and blue cheese sauce

16 oz mushrooms

¹/₂ cup white wine

1 clove garlic

1 sprig rosemary

4 tablespoons olive oil

¹/₂ cup blue cheese

salt

Tools

1 Pasta Machine

1 Pan

1 Pot

Steps

Place the flour on a pastry board, add the eggs, oil and salt in the center.
Start beating the eggs with a fork, gradually mix the flour.
If the dough is too dry, add water. Form a loaf and wrap it in cling film. Leave to rest for 15 minutes. Cut a piece of dough and rewind the other in the film.
Roll it out with a rolling pin or with a pasta machine. Roll out several times to the desired thickness by moving the roller of the pasta machine. Cut the dough into the chosen shape.
Clean the mushrooms well, removing any soil, cut them into chunks. In a pan, heat the oil with the garlic and a sprig of rosemary. Add the mushrooms and cook over high heat for 5 minutes without touching them. Season with salt and pepper, mix.
Continue cooking for another 5 minutes and deglaze with the white wine. Meanwhile, cook the pasta in abundant salted water. When the alcohol has evaporated, add the gorgonzola and a ladle of cooking water. Drain the pasta directly in the sauce and season. Serve with freshly chopped rosemary.