Preparazione
Cottura
Difficoltà
A classic of local cuisine: we are talking about mushroom noodles.
In our recipe, in addition to using Hemp Flour, we will also use chestnuts and hazelnuts.
Ingredients
for 4 people
For the dough
- 400 g hemp flour Green Mix Molini Spigadoro
- 4 eggs at room temperature
For the dressing
- 300 g mixed mushrooms
- 150 g of pre-peeled roasted chestnuts
- 40 g of roasted hazelnuts
- 100 ml of milk
- Rosemary and sage
- 20 g butter
- extra virgin olive oil
- Salt and pepper
- 1 shallot
Preparation
First step: compound preparation
Mix 380 g of flour together with the eggs in the bowl of the planetary mixer, working with the hook hook held at low speed. Once a homogeneous, elastic dough is obtained, knead it briefly with your hands and, if necessary, use the remaining flour if you need to adjust the consistency. Form into a ball and wrap it with plastic wrap. Then let it rest at room temperature for at least 30 minutes.
Step two: cut the dough
Next, roll out the dough with the sheeter machine, one piece at a time, passing it through the rollers several times. This is so as to achieve an increasingly thin thickness of about 1 mm. Flour all the sheets and roll each one on itself. With a sharp knife, cut out strips 5 mm wide. You will need to make rounds in this way, which you will have to open and spread out on a free part of the work surface so that they do not stick. Let the noodles dry, sprinkling them with additional flour if necessary, and create many balls with your hands. Then arrange them on floured wooden or paper trays.
Step three: the seasoning
Cut shallots and cook them in a nonstick skillet with oil and butter. Next add the sliced mushrooms. Let them brown for a few seconds while stirring and cook for 15 minutes. Put in the crumbled roasted chestnuts at this point, let them season and add the milk and herbs. Cook uncovered until the liquid is absorbed and add salt and pepper to taste.
Thanks to. The Silver Spoon for the recipe.
