SPELLED PASTA WITH TALEGGIO AND MUSHROOMS

Identity Card of the Recipe

Ingrediants

For pasta

100 g of spelled flour
100 g of white flour of type 00
120 g (2 medium) of eggs

For the sauce

1 clove of garlic
Q.b. of pepper
Q.b. of salt
40 g of walnut kernels
100 g of Taleggio
2 tablespoons of extra virgin olive oil
300 g of champignon or chiodini or pioppini mushrooms
1 sprig of parsley

Materials Needed

Bowl
Rolling pin or pasta machine
Cooking pan
Casserole
Immersion blender
Fork or colander

Preparation

Prepare the fresh spelled pasta. In a bowl, mix the spelled flour with the white flour, then work the powders with two eggs until the dough is firm, compact and not sticky.

As an alternative to eggs
Those who do not like eggs can prepare the pasta by mixing 100 g of spelled flour with 100 g of semolina and about 120 ml of water. In this case, the pasta will be less firm, but equally good.

Wrap the dough in a sheet of cling film and let it rest for half an hour.
Meanwhile, clean the mushrooms, cut them into pieces and sauté them in a pan with a drizzle of oil and a clove of garlic (whole or in pieces, according to your taste). Season with salt and pepper and, after the initial browning, lower the heat, cover with the lid and continue cooking for 10-15 minutes.
Take the dough and roll it out with a rolling pin or with the special electric machine until you get thin sheets, a few millimeters thick.
Cut each sheet of pasta into 4 mm wide strips to obtain fettuccine or tagliatelle.

The alternative idea
It is possible to replicate the recipe by replacing the lasagna with another pasta shape, such as strozzapreti, maltagliati or farfalle.

Fill a large saucepan with plenty of water, bring to a boil and lightly salt.
Chop the walnuts and toast them in a pan to enhance the aroma.
Dip the spelled lasagna in the water and cook for one or two minutes: the cooking time required depends on the thickness with which the pasta has been rolled out.
Gather a part of the mushroom sauce in a high-sided container, add a ladle of pasta cooking water and blend until creamy. Combine the cream of mushrooms in the pan and add some pieces of Taleggio cheese, taking care to maintain a very sweet flame.
When the pasta is ready, remove it from the cooking water with a fork and toss in the mushroom sauce.
Turn off the heat and finish with chopped parsley and toasted walnuts.

Alice's comment - PersonalCooker

A dish under the sign of autumn, do you think too? And if you have some leftovers, you can arrange the pasta on a baking dish and appreciate it the next day with a veil of béchamel without butter: a real delicacy!

Nutritional values and Health Comment on the recipe

ATTENTION! Due to the lack of some nutritional values, it was not possible to provide a translation of the chemical components of the food.

Spelled Pasta with Taleggio is a first course with an average caloric intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex (starch), unsaturated fatty acids (but with a relevant saturated fraction) and peptides with high and medium biological value
Fiber is abundant and cholesterol is well present.
Spelled Pasta with Taleggio is a food that lends itself to the vegetarian milk ovo diet (with taleggio cheese without animal rennet) but not to the vegan one; it is also contraindicated for lactose and gluten intolerance.
It is not easily included in the hypocaloric slimming diet and for the clinical nutrition of metabolic diseases, especially hypercholesterolemia, hyperglycemia (and overt type 2 diabetes mellitus) and hypertriglyceridemia.
It is not possible to accurately estimate the average portion.