A few posts ago I experimented with using hazelnut meal in my pasta to great results. The use of hazelnut meal came from an idea to make sweet ravioli. While the pasta with hazelnut meal was perfect for the cherry and ricotta filling, I couldn’t help but think that it would also work well as a base for a savoury pasta dish.
A trip to the farmers market the next Saturday yielded a glut of gorgeous chestnut mushrooms and a container of micro red sorrel leaves. So, I found myself making the pasta yet again (this time omitting the icing sugar) only a few days after the first batch in honour of the beautiful mushrooms.
The resulting sauce with mushrooms, wine and cream (because everything should have wine and cream added if possible) matched beautifully with pasta. The hazelnut flavour shone through the cream and wine yet didn’t overpower the mushrooms, and the visible flecks of hazelnut meal in the cooked pasta betrayed its existence.
I’m excited to be able to share this pasta again, this time with an option for savoury flavours. It’s got me thinking what other types of nut flours or meals I can add to pasta? almonds or chestnuts?…definitely walnuts.
In other news, I’ve just been told off by Scotty for making this while he was away. Apparently I always make creamy pasta sauces while he is away… and they are his favourite. I’ll definitely be making this dish again soon, largely due to a bout of successful puppy dog eyes sent my way just now.
Hazelnut Fettuccine with Creamy Mushrooms
- 175g Type '00' flour (Italian pasta and dough flour)
- 50g hazelnut meal
- 2 eggs
- 1 tbs caramelised onion oil (or olive oil)
- 1 tbs butter
- 150g chestnut mushrooms
- 1/4 glass dry white wine
- 200ml cream
- Handful red sorrel leaves
In a bowl mix '00' flour and hazelnut meal till well combined. Place dry ingredients on a clean bench and make a well in the centre. Crack both eggs into the well and beat the eggs a little with a fork. Use the tips of your fingers to mix the eggs with the flour, incorporating a little at a time, until everything is combined.
Bring the dough together with your hands and gently knead together until one lump of dough forms. You then need to knead the dough until become smooth and silky (you may need to add a little extra flour if the dough is too wet). Once you have worked the dough sufficiently, wrap it in glad wrap and put in the fridge for 30 minutes.
Flour your bench well. Remove dough from fridge and cut a lump of the dough about the size of a small orange. Flatten it out with the palm of your hand. Set your pasta machine at the widest setting and roll the lump through. Then set the machine down a level and roll the dough through again. Continue this process going down a level each time until you get it as thin as you can without the hazelnut meal tearing the pasta (I was able to work it through the machine from setting 1 (the widest setting) to setting 6 (my machine goes to setting 8). Repeat with all of the dough until you are left with fresh lasagna sheets.
Once you have finished making lasagna sheets, change your pasta machine from lasagna to the fettuccine cutter and cut all pasta into fettuccine. Transfer to floured trays and set aside until you are ready to cook.
Place a large pot of salted water on the stove over medium high heat. Once the salted water has started to boil, turn down to a simmer and preheat a large frypan over medium heat.
Melt butter in frypan. When melted, add caramelised onion oil and heat. Add mushrooms and sauté for 3-5 minutes (depending on mushroom size).
Meanwhile turn up the heat on the pot of water to medium high, add pasta and cook for 5 minutes. To the frypan, add white wine and cook for 3 minutes then add cream and salt and pepper to taste, then turn down heat and cook till pasta is ready.
Drain water from pasta in a colander and return to saucepan. Add creamy mushrooms and stir till well combined. Divide between two pasta plates and top with red sorrel leaves (or continental parsley leaves) and serve.