About meHi there. I’m Antonella and this is my blog.
Some days everything seems going wrong, big or small problems, everythings seems to be “too much”. When I feel in that way, I know what it’s better for me: I go in the kitchen, I put on my apron and here surrounded by simplest ingredients I know, for sure, that some thing really good will happen.
And sometimes, this is just what I need .
These chestnuts tagliatelle are perfect for days like these, yes, because sometimes carbs are the right answer, because the creamy of the pumpkin, the richness of the sausage and gorgozola cheese make them really a perfect comfort food. To enjoy without regrets.
Ingredients for the tagliatelle
150 gr. chestnuts flour – 150 gr. semolina flour – 3 eggs – 1 pinch of salt
For the condiment:
400 gr. pumpkin, diced – 1 italian sausage, without skin – 2 cloves garlic, finely chopped – a bay leaf – a couple of tablespoons of gorgonzola cheese
extra virgin olive oil
Combine chestnuts flour and semolina and put them on the wooden board or kitchen surface, make a nest in the middle and break in the eggs. Mix with a fork the yolks and the white then start to pick a little flour at time. When the dough is enough compact, use your hands to work the dough into a homogeneous texture. Work the dough for a least 5 minutes until it becomes smooth and elastic. Wrap the dough in a cling film and set aside for 30 minutes. Roll through a pasta machine or with a rolling pin, then cut into strips.
In a large pan put two tablespoons of extra virgin olive oil and cook the garlic until soft. Add the bay leaf and the sausage breaking the meat with a wooden spoon. Cook for 5 minutes, then add the pumpkin and the rosemary. Cook for about 10 minutes, until the pumpkin will be soft, using some hot water if necessary.
Cook the noodles in boiling salted water and put into the pan with the sauce with half a glass of pasta cooking water. Season the pasta and finish with the gorgonzola cheese.