Louie’s Chestnut Pasta With Creamy Porcini Mushroom Sauce

Chestnuts and mushrooms are a great combination for this fall pasta dish.


For The Chestnut Pasta:
200 Grams (7 Ounces) Chestnut Flour
300 Grams (10.5 Ounces) All-Purpose Flour (Plus Additional For Kneading & Rolling)
5 Large Eggs
1/2 Teaspoon Salt
1 Tablespoon Olive Oil
For The Sauce:
10 Ounces Fresh Mushrooms, Cleaned And Chopped (See Note Above)
1 Ounce Dried Porcini (If Not Using Fresh or Frozen Porcini Above)
1/2 Cup Peeled, Chopped Chestnuts (Frozen or Canned)
2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled And Minced
1/2 Cup Dry White Wine
1 1/4 Cups Heavy Cream
1/4 Cup Fresh, Chopped Parsley
Cracked Black Pepper & Sea Salt


To make the pasta, place the flours and salt in a mound and create a well in the center.
Add the oil, and begin to break the eggs into the well using a fork to mix the eggs into the flour.
Continue to mix the eggs and flour until the mixture comes together as a dough.
Begin to knead the dough with your hands adding a little additional all-purpose flour if needed to prevent sticking.
Knead for about 4 to 5 minutes or until your dough is smooth.
Wrap in plastic wrap and let rest for 30 minutes.
Using a pasta roller, break off about one third of the dough and after dusting it with flour begin to pass it through the widest setting.
Continue to dust with flour and pass through the rollers, decreasing the width (increasing the numbers) until number 4 or 5 on your pasta machine.
At this point you can either cut it by hand, or use an attachment for your pasta machine.
Lightly dust the cut pasta and let it rest on clean towels until needed.
For the sauce, if you are not using fresh or frozen porcini, re-hydrate your dried porcini in warm water until soft, about 15 minutes. Drain and chop the mushrooms finely.
Heat the oil in a heavy saucepan and add the fresh chopped mushrooms and chestnuts and cook over medium heat until soft and lightly browned, about 10 minutes.
Add the re-hydrated mushrooms at this point if using them as well as the garlic.
Cook an additional couple of minutes.
Add the wine and cook until it has almost completely evaporated and then add the cream.
Reduce the heat to a simmer and cook until thickened.
Season with salt and pepper.
Bring a large pot of salted water to a boil, and cook the pasta until it is “al dente“.
The cooking time will depend on how long the pasta was left to rest, but fresh pasta generally only takes a few minutes to cook.
Drain the pasta retaining a little cup of pasta water.
Add half the sauce to the pasta in the pot with half the fresh parsley, and toss to coat the pasta well adding a little of the pasta water if the sauce seems too thick.
Serve the pasta in individual bowl with an additional scoop of the sauce and a sprinkle of chopped parsley on each.

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