Mezze Maniche Pasta with Walnut Sauce

Описание: https://foragerchef.com/mezze-maniche...

One of the simplest pastas you'll ever make, this sauce eats a little like walnut mac and cheese. At the recent collab dinner I did with Hyacinth restaurant it got more compliments than anything else on the menu, and it was also the cheapest thing we served.

There's lots of different Italian walnut sauces for pasta-too many to list here. One of the more traditional versions includes the inside of white bread and is served at room temperature. If you want to see how that's made I have a recipe for pansotti pasta in the link below, as well as a video.

https://foragerchef.com/ligurian-pans...

This sauce is best for tube-shaped pasta like ziti, rigatoni, penne, but it's a really, really good recipe for mezze maniche pasta that I use here. As there's only a few ingredients, for the best result you want to use the best pasta you can buy. Bronze-die extruded pasta is the most expensive on the market for a reason, and is what you'll get at a nice restaurant. In the video I'm using mezze maniche or "half-sleeve pasta".

The keys to the dish are described in the video: undercooking the pasta slightly and paying close attention to the proportions in the recipe are the most important part. Too many walnuts, especially the black walnuts I'm using here can make the dish tannic. If the pasta isn't slightly undercooked it can also overcook when simmering in the pan.

Full recipe at the link at the top of the video description.