Chestnut Tagliatelle with Mushrooms and Sausage

Fresh chestnut-flour tagliatelle with browned Italian sausage, mushrooms, rosemary, sage, and butter.

Ingredients

Pasta

• 200 grams chestnut flour
• 200 grams 00 flour
• 4–5 eggs
• Salt

Sauce

• 300 grams mild Italian sausage, removed from its casing and crumbled
• 300 grams mushrooms, sliced or cut into bite-size pieces
• 2 shallots, finely minced
• 1 sprig rosemary
• A few fresh sage leaves
• Olive oil
• 1–2 tablespoons butter
• Salt and black pepper

To finish

• Fresh parsley, minced, optional

Instructions

1. Combine the two flours, eggs, and salt into a dough. Let it rest for at least 30 minutes, then roll it very thin and cut it into roughly ¼-inch-wide ribbons. Keep the pasta lightly floured until ready to cook.
2. Warm olive oil in a large skillet. Cook the shallots briefly until translucent, then add the sausage, rosemary, and sage. Break up the sausage and cook until it loses its raw color.
3. Add the mushrooms and cook over lively heat until they have reduced and the sausage and mushrooms are lightly browned. Remove the herbs and keep the sauce warm.
4. Boil the fresh pasta in well-salted water until al dente, about 1–2 minutes. Transfer it to the skillet with a small ladleful of pasta water and toss to coat.
5. Remove from the heat and toss with the butter and parsley, if using. Serve immediately.

Notes

• Porcini are traditional, but any flavorful mushroom works. Regular tagliatelle also works when chestnut flour is unavailable.