Chestnut tagliatelle with mushrooms is a tasty dish rich in autumn flavors. The tagliatelle made with chestnut flour pairs perfectly with mushrooms and melted butter, creating an irresistible combination. The sage and grated Parmigiano cheese complete the preparation, adding a touch of freshness and flavor. This dish is typical of the northern regions of Italy, where chestnuts are a traditional ingredient.
Pour the chestnut flour onto the table, add the mushroom powder and eggs; knead and roll out a thin sheet
Roll it up and cut the tagliatelle (about 1-2 cm wide)
Let them dry, then boil in salted water, drain and dress with melted butter and sage leaves
Serve with grated Parmigiano cheese
Rolling Pin
Pan
Grater
Store in the refrigerator in an airtight container
Italy
| Energy (kcal) | 257.26 |
| Carbohydrates (g) | 44.44 |
| of which Sugars (g) | 17.22 |
| Fat (g) | 5.05 |
| of which Saturates (g) | 1.46 |
| Protein (g) | 7.78 |
| Fiber (g) | 7.03 |
| Sale (g) | 0.05 |
