Spelt Pasta With Chanterelles Recipes

SPELT PASTA WITH CHANTERELLES

Steps:

• 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.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Steps:

• Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
• Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
• Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
• Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

SPELT PASTA RECIPE - MAKE YOUR OWN PASTA

Steps:

• Sift the flour and salt.
• Beat the eggs with the oil.
• Make a well in the flour and then stir in the eggs and oil with a spoon.
• Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".
• Cover in cling wrap and allow to rest for 20 minutes.
• Roll with a pasta press or rolling pin.

PASTA WITH CHANTERELLE MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
• In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.