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Gallery Spelt Pasta with Chanterelles Recipe Summary Servings: 4
Ingredients Ingredient Checklist Spelt Pasta Dough Spelt flour, for baking sheet 1/2 cup (1 stick) unsalted butter 8 ounces chanterelle mushrooms, trimmed and thinly sliced 1 teaspoon sea salt, plus more for cooking pasta 1/2 cup water (optional) 1 tablespoon chopped fresh flat-leaf parsley
Gallery Spelt Pasta with Chanterelles
Recipe Summary Servings: 4
Gallery
Spelt Pasta with Chanterelles
Spelt Pasta with Chanterelles
Spelt Pasta with Chanterelles
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Spelt Pasta Dough Spelt flour, for baking sheet 1/2 cup (1 stick) unsalted butter 8 ounces chanterelle mushrooms, trimmed and thinly sliced 1 teaspoon sea salt, plus more for cooking pasta 1/2 cup water (optional) 1 tablespoon chopped fresh flat-leaf parsley
Directions
Cut the pasta dough into 3 pieces. Using a rolling pin, roll each piece flat. Using a pasta machine, roll the pasta dough through the widest setting two times. As pasta sheet emerges, gently support it with your palm, and guide it onto work surface. Continue to roll the dough once through each remaining setting. Using a sharp knife, cut the dough into 12-inch pieces. Stack the pieces and roll up, leaving a 1-inch tail. Cut into 3/8-inch-wide strips. Pull the tails to unravel, and fluff with your fingers to separate the strands. Transfer to a floured baking sheet; set aside.
Bring a large pot of water to a boil. Meanwhile, in a large saute pan, melt the butter over medium-high heat. Add the mushrooms, season with 1 teaspoon salt, and saute the mushrooms until cooked through but not browned. If the mushrooms exude a lot of water, increase the heat and allow the water to reduce to a little more than 1/2 cup. If the mushrooms are small, firm, and dry, add the 1/2 cup of water. Continue to cook the mushrooms just until the sauce surrounding them develops a creamy emulsified consistency.
Add a generous amount of salt to the boiling water, and the reserved pasta. Cook pasta until al dente, drain, reserving some of the cooking water for the sauce. Add the pasta to the saute pan with the mushrooms. Toss until the sauce reduces slightly, all the while adding small amounts of the reserved cooking water to maintain the creamy sauce. Sprinkle with parsley, and stir gently to combine. Divide between warm bowls. Serve immediately.
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
All Reviews for Spelt Pasta with Chanterelles
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spelt Pasta with Chanterelles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
