Mushroom Sausage Ragu with Fresh Chestnut Tagliatelle

Pasta Dough:

1. In a stand mixer fitted with the hook attachment (or in a food processor, or by hand), work both chestnut and 00 flours, eggs, and a touch of water, for 3-5 minutes, then finish kneading by hand until you obtain a smooth dough.
2. Wrap it with cling film and leave it to rest for 30 minutes at room temperature.
3. Divide the dough into four parts. Leave the dough pieces you are not using wrapped in plastic or under a bowl.
4. With the help of the stand mixer attachment, roll out each piece of dough starting from number 1 (widest thickness) to number 5 (or number 4 if you like a more rustic, thick texture), dusting the sheets with flour before each roll.
5. Leave the sheets on a floured surface to dry a bit and lightly dust the surface with flour as you change attachment to cut the tagliatelle.
6. At this point, pass one sheet at a time through the tagliatelle/fettuccine cutter attachment of the stand mixer (or pasta machine).
7. Shape into a nest, dust with flour, and let dry a bit before cooking.

Note: If you are not using a tagliatelle/fettuccine cutter attachment and are instead cutting them by hand, do not let the sheets dry out. Roll each sheet out onto itself lengthwise and cut with a sharp knife about 6-8 mm (1/4 to 1/2 in) wide.

Ragu:

1. Wash/clean mushrooms, trim the tougher stems of the oyster mushrooms and remove the stems of the shiitake, then chop or slice.
2. In a large sauté pan drizzle in evo oil and drop in clove of garlic with the minced shallot, carrot, and celery. Season with a little salt and pepper. Sauté until shallot is translucent, about 3 minutes.
3. Add in the tomato paste and blend in.
4. Throw in sausage meat and break up with a wooden spoon. Cook for 3 minutes.
5. Pour in white wine and let dissipate.
6. Add in sliced mushrooms and bay leaf.
7. Add 1 cup of water or broth, cover with a lid, and let simmer on low heat, stirring occasionally. Cook until mushrooms are plump and tender, about 20 minutes. Adjust seasoning if needed.
8. Put a pot of salted water on boil, drop in fresh tagliatelle and cook for 3-5 minutes (when still al dente). Scoop out with a spider/strainer and toss in the pan with the ragu.
9. Ladle in a bit of the pasta water if needed and give it a good toss.
10. Plate, sprinkle with freshly grated Parmigiano, and serve.

Note: If you don’t feel like making homemade pasta, a good quality store bought pasta works well with the mushroom sausage ragu. Cook for the recommended time on the package.