Tagliolini with safron, 7 Luppoli beer, mushrooms and chestnut

Recipe ingredients:

(for 4 people)

Pasta:
300 g of white flour
30 g of corn flour
30 g of semolina
100 g of egg yolks
200 cl of 7 Luppoli beer
5 g of saffron powder

Mushrooms sauce:
500 g of fresh mushrooms
10 cooked and peeled chestnuts
50 g of butter
1 garlic clove
10 g of Lesser Calamint
40 g of Parmesan cheese (36 months aged)

Preparation:

Combine flour, semolina, 7 Luppolil, eggs and saffron in a kneading machine
Work until the dough is smooth and compact
Let it rest 30 minutes
Roll out the pastry and make the tagliolini

Clean carefully the mushrooms
Remove a first layer of the shank with the help of a peeling knife
Put this wasting part in a saucepan and heat gently
Pour cold water in abundance and cook over moderate heat for 2 hours
Filter and thus obtain a mushroom soup
Cut the mushrooms
Place the butter in a pan with garlic
Place the mushrooms and sauté lightly
Remove the garlic
Pour the mushroom soup and cook for 5 minutes
Slightly reduce the sauce

Presentation:

Cook tagliolini
Pour the mushroom sauce and stir in a knob of butter and Parmesan cheese
Pour into a dish and decorate with Lesser Calamint leaves