Chestnut flour spaghetti alla chitarra with mushrooms, pumpkin, and sausage

To prepare the chestnut flour spaghetti alla chitarra with mushrooms, pumpkin, and sausage, start with making the pasta. Place the sifted all-purpose flour along with the chestnut flour in a large bowl 1, then make a well in the center. In a separate container, beat the whole eggs and yolks 2 at room temperature and pour them into the flours 3.

Mix with a fork starting from the inside, gradually incorporating the flour from the edges, then pour the water slowly, always stirring to ensure it is well absorbed 4. Transfer the dough to a lightly floured work surface and knead it with your hands from the outside in 5 until you obtain a smooth and homogeneous mixture. Form a ball and let it rest for at least 1 hour in a cool, dry place, wrapped in plastic wrap 6.

In the meantime, focus on preparing the sauce: cut the sausage and remove the casing, gently pulling it away with your hands 7; crumble the sausage into a large bowl and set aside. Then proceed with How to Clean Porcini Mushrooms: with a sharp smooth-bladed knife, remove the earthy part on the stem, gently scraping until all traces of soil are eliminated 8. If the mushrooms are clean enough, remove any remaining soil with a brush or a cotton cloth 9, otherwise, if they are still very dirty, quickly pass them under a stream of cold running water.

Once cleaned, cut the whole mushrooms lengthwise 10. Cut the pumpkin in half and then into slices, remove the seeds and internal filaments; peel it 11, and cut it into cubes of about 0.79 inches (2 cm) 12, setting aside the vegetables you have cut.

Sauté the garlic clove in a large non-stick pot with the oil; when the garlic is golden brown, remove it 13 and then add the cubed pumpkin. Finely chop some of the rosemary leaves (keep the remaining needles whole) and add them to the pumpkin 14 along with the crumbled sausage, cooking for 6 minutes over high heat 15.

Deglaze with white wine 16 and finally add the mushrooms to the pot; season with salt 17 and pepper to taste, and flavor with the whole rosemary needles you kept 18.

Cover with a lid and cook again for another 10 minutes 19. In the meantime, prepare the spaghetti alla chitarra; after resting, the fresh pasta will be softer and more elastic 20. Flour the work surface and equip yourself with a rolling pin or a pasta roller: before rolling it out, flatten your dough ball with a light pressure of your fingers, then roll out the sheet to a thickness of 0.08 inches (2 mm) 21.

Once the sheets are formed 22, flour them well and then place them one at a time on the chitarra, rolling over with the rolling pin 23 to cut the pasta 24.

At this point, flour the spaghetti you have obtained and form nests, placing them next to each other on a pasta drying rack to dry for at least 30 minutes (alternatively, you can also place them on a wooden pasta rack). Meanwhile, check that the sauce you prepared is ready 26. After the necessary resting time, bring a pot of salted water to a boil, then add the spaghetti 27, cooking them for about 5 minutes.

Drain the pasta 28 and mix it with the sauce, stirring well with a spatula and sautéing everything for 1-2 minutes maximum 29. Finally, plate and serve your chestnut flour spaghetti alla chitarra with pumpkin, mushrooms, and sausage 30.