Chestnut Pasta With Creamy Porcini Mushroom Sauce

Name: Chestnut Pasta With Creamy Porcini Mushroom Sauce
Ingredients: 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; 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

"It seems summer left and fall moved in with a vengeance here in Umbria. We went from sundresses to sweaters in just a few weeks so I am happily pulling out all..."

INGREDIENTS

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10 Ounces Fresh Mushrooms, Cleaned And Chopped (See Note Above)

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1 Ounce Dried Porcini (If Not Using Fresh or Frozen Porcini Above)

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1/2 Cup Peeled, Chopped Chestnuts (Frozen or Canned)

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2 Tablespoons Olive Oil

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2 Cloves Garlic, Peeled And Minced

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1/2 Cup Dry White Wine

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1 1/4 Cups Heavy Cream

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1/4 Cup Fresh, Chopped Parsley

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Cracked Black Pepper & Sea Salt

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200 Grams (7 Ounces) Chestnut Flour

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300 Grams (10.5 Ounces) All-Purpose Flour (Plus Additional For Kneading & Rolling)

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5 Large Eggs

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1/2 Teaspoon Salt

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1 Tablespoon Olive Oil

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