chef_italiano
⬇️ How to make the perfect autumn pasta. Chestnut pasta can become dense very quickly. The key is not using less chestnut. It’s using it better. Part of it becomes a silky, fluid cream to coat the pappardelle, while the rest stays in irregular pieces so the chestnut still feels like an ingredient, not just a thickener. The sausage is deeply caramelized, the rosemary stay subtle, and a small amount of lemon keeps the finish, savory rather than sweet. The result should be rich, glossy, and comfo...
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