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Farfalle with chestnut mushrooms and almonds

Australian Gourmet Traveller recipe for farfalle with chestnut mushrooms and almonds by Mitchell Orr from 121 BC in Sydney.

By Mitchell Orr
  • Serves 6 - 8
  • 40 mins preparation
  • 1 hr cooking
Farfalle with chestnut mushrooms and almonds
Farfalle with chestnut mushrooms and almonds

"Farfalle is my second-favourite dried pasta from childhood, and it's even better fresh," says Orr. "This dish is all about the natural umami in the mushrooms, with a dashi-style stock creating depth and length of flavour."


  • 40 gm flaked almonds (1/3 cup)
  • 1 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 2 thyme sprigs
  • 500 gm chestnut mushrooms, trimmed, stalks reserved
  • 100 gm shiitake mushrooms
  • 1 quantity basic pasta dough (see <b><u><a href="/recipes/recipe-search/chefs-recipes/2014/2/basic-pasta-recipe/">basic pasta recipe</a></b></u>)
  • 150 gm butter, coarsely chopped
  • 40 gm grated aged Pecorino Sardo (½ cup)
  • 50 ml extra-virgin olive oil, or to taste


  • 1
    Preheat oven to 180C. Scatter almonds evenly over an oven tray and toast until golden (7-8 minutes). Set aside.
  • 2
    Heat oil in a large saucepan over medium heat, add garlic, thyme, chestnut mushroom stalks and shiitakes, and cook until golden (3-4 minutes). Add 700ml water, bring to the boil and cook until stock is reduced by half (30-35 minutes). Season to taste and strain into a large bowl (discard solids).
  • 3
    Prepare pasta according to basic pasta recipe, but roll to a thickness of 3mm. Cut 5cm squares from pasta sheets (see note) and pinch 2 sides of each square inwards to form a bow, squeezing gently to secure. Set aside on a lightly floured tray and repeat with remaining dough. Cover with plastic wrap to prevent drying.
  • 4
    Heat half the butter in a deep-sided frying pan over medium-high heat and cook chestnut mushrooms until golden (3-4 minutes). Deglaze pan with reserved mushroom stock, add remaining butter and whisk to emulsify.
  • 5
    Cook farfalle in a large saucepan of boiling salted water until al dente (2-4 minutes). Drain, then add to mushroom sauce with pecorino and extra-virgin olive oil, and toss until the cheese is melted and sauce is shiny. Season to taste and serve hot scattered with toasted almonds.


Note For fancy edges, use a crinkle pasta cutter; run it through a pasta sheet lengthways, then cut widthways with a knife for straight edges.
Drink Suggestion: A full-bodied white wine with fresh almond and candied lemon characters and a little sea-salt nuance. A 2010 Barraco Grillo, from the west coast of Sicily, would be lovely. Drink suggestion by Giorgio de Maria