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Chestnut Tagliatelle and porcini mushrooms: the ultimate comfort food

When the weather turns colder and you’re craving a dish that warms your soul, nothing beats a plate of chestnut tagliatelle with porcini mushrooms. This comforting pasta recipe brings together the earthy richness of porcini mushrooms and the subtle sweetness of chestnuts, creating a harmonious blend of flavors that’s perfect for fall and winter.

If you’re inspired to take your pasta-making skills to the next level, you can also learn how to prepare tagliatelle and other pasta dishes by joining the cooking classes offered by Pasta Class Florence. Available both in-person in the heart of Florence or online, these classes teach you the art of Italian pasta-making from scratch.

Here’s a step-by-step guide to preparing this indulgent Italian dish at home, paired with a chance to deepen your skills with Pasta Class Florence.

Ingredients (Serves 4)

For the tagliatelle:

  • 300 g (2 cups) all-purpose flour or 00 flour
  • 100 g Chestnuts Flour
  • 4 large eggs
  • A pinch of salt
  • Semolina Flour for dusting

Tip: If you’re short on time, you can use store-bought tagliatelle, but nothing compares to homemade pasta made with your own hands. For the ultimate pasta experience, consider taking a cooking class where you’ll master making tagliatelle and other formats like pappardelle, ravioli, or fettuccine.

For the porcini mushrooms sauce:

  • 500 g (3 cups) fresh porcini mushrooms, cleaned and sliced (or 100 g dried porcini, rehydrated)
  • 2 tbsp olive oil
  • 2 clove of garlic, minced
  • 2 whole garlic cloves
  • 2 Tuscan sausages (garlic Pepper seasoned)
  • 1 glass of withe wine
  • bunch of thyme 
  • A handful of fresh parsley, finely chopped
  • Salt and pepper, to taste

For garnish:

  • Grated Parmigiano Reggiano cheese
  • A drizzle of extra virgin olive oil
  • crispy sausage

Step 1: prepare the tagliatelle

  1. On a clean surface, create a mound with the mixed flours and make a well in the center. Crack the eggs into the well and add a pinch of salt.
  2. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
  3. Knead the dough for about 10 minutes until smooth and elastic. Wrap in cling film and let it rest for 30 minutes into the fridge.
  4. Roll out the dough thinly using a rolling pin or pasta roller, and cut into tagliatelle strips. Dust with semolina flour and set aside.

If you’d like to learn this process step-by-step under the guidance of Italian chefs, Pasta Class Florence offers hands-on classes where you can master the art of making tagliatelle and explore other pasta shapes too.

Step 2: for the sauce

  1. To start preheat a big size pan to cooking the sausages without skin on medium heat trying to break it with a wooden spoon until it gets like a nice crumble, crunchy, easy and tasty. when brown and crispy, drain the sausage into a bowl or a plate. Keep the pan with some sausage fats to cook the porcini then.
  2.  First, carefully wash the porcini mushrooms from the dirt with wet paper. make sure the porcini does not absorb too much water during the cleaning process.
  3. now cut the mushroom stems in small dices, and slice the Porcini cups in thin slices, keep the two separated, they need two different cooking times. 
  4. Heat the Sausage fats with some EVO oil in a large pan over medium heat. Add the minced garlic and cook until fragrant.
  5. now add the diced stems, sauté for a minute while stirring and then add the glass of withe wine into the pan and keep coking for about 5-7minutes until golden and tender, season with salt and pepper and set a side.
  6. Heat again the same pan with a drizzle of EVO oil and 2 whole garlic cloves crushed. when hot add the fresh thyme tied with string (will be easter to take’em out)  right before adding the sliced porcini cups and turn the heat on high for 3 / 5 minutes. keep stirring the Porcini while you cook them to have a nice and homogeneous color and flavor. remove the thyme bouquet and the crushed garlic from the pan
  7. now you can put porcini stems, cups, and half of the sausage all together in the pan. just keep some crunchy sausage to garnish the dish.

Step 3: cook the tagliatelle

  1. Bring a large pot of salted water to a boil. Cook the fresh tagliatelle for 2–3 minutes (or follow the package instructions for dried tagliatelle).
  2. Drain the pasta straight in to the sauce pan, reserving some of the pasta water.

Step 5: combine and serve

  1. In the sauce pan, combine the chestnut tagliatelle with the sauce. Toss gently to coat the pasta, adding a splash of reserved pasta water if needed to achieve a very creamy texture.
  2. keep tasting your pasta while you finish cooking it with the sauce to get the perfect “al dente” consistency. when it is properly cooked and you get the perfect creamy texture turn off the heat, just then add grated Parmigiano Reggiano and mix it to get even more creamyness. finish with fresh Minced parsley, and it’s time for plating.
  3. Divide the pasta among plates and garnish with grated Parmigiano reggiano cheese, a drizzle of extra virgin olive oil, and more fresh parsley if desired.

Learn to make tagliatelle and more with Pasta Class Florence

If you’re passionate about Italian cuisine, making tagliatelle from scratch is just the beginning. With Pasta Class Florence, you can immerse yourself in the world of authentic Italian pasta-making. Their classes cater to all levels, offering:

  • In-person classes in Florence: perfect for those traveling to Italy and eager to learn traditional techniques in a vibrant, hands-on environment.
  • Online classes: ideal for pasta enthusiasts around the world, these interactive sessions allow you to master the craft of pasta-making from your own kitchen.

Through these classes, you’ll not only learn to prepare tagliatelle but also other pasta shapes, sauces, and the secrets of creating perfect textures and flavors. It’s a wonderful way to enhance your skills and deepen your appreciation for Italian culinary traditions.

Tips for making the most of this recipe

  • Fresh is best: fresh tagliatelle elevates this dish, offering a soft, velvety texture that pairs beautifully with the creamy sauce and earthy mushrooms.
  • Pair it with wine: serve this dish with a full-bodied red wine, such as a Chianti or Barolo, to complement the flavors of the chestnuts and porcini mushrooms.
  • Practice makes perfect: whether you’re a beginner or a seasoned cook, mastering the art of pasta-making takes time. Consider joining a cooking class to refine your skills and gain confidence.

Chestnut Tagliatelle with porcini mushrooms and sausage is more than just a meal, it’s a warm, comforting embrace on a plate. By combining the earthy flavors of mushrooms with the delicate sweetness of chestnuts, this dish showcases the beauty of seasonal ingredients in Italian cooking. And for those who want to go beyond this recipe, Pasta Class Florence offers the perfect opportunity to master pasta-making, whether you’re in Florence or anywhere in the world.

Try this recipe at home, and consider signing up for a cooking class to expand your skills.
You’ll not only create unforgettable dishes but also deepen your connection to the traditions and artistry of Italian cuisine. Buon appetito!

An Italian’s idea of a balanced meal is a plate of pasta on one side and a glass of wine on the other.

An Italian’s idea of a balanced meal is a plate of pasta on one side and a glass of wine on the other.