Pasta, Chanterelles, Fennel & Texels Sheep Cheese

Chanterelles are one of my favorite mushrooms. It has an earthy, but still fruity aroma. I love the combination of the herby fennel and the earthy mushrooms. To make it even better Texels Sheep Cheese is added to the sauce. This is a great aged cheese from the islands of the Netherlands. However, if you can’t find this cheese, you can use gruyere, parmesan or a local aged sheep cheese.

Pasta, Chanterelles, Fennel & Texels Sheep Cheese

Servings 2 servings
Prep Time 3 hours
Cook Time 10 minutes


  • Rolling Pin
  • Cooking pan
  • Baking pan


Pasta Ingredients

  • 2 Eggs
  • 200 gram Flour
  • 2 tbsp Olive Oil

Sauce Ingredients

  • 200 ml White Wine
  • 200 ml Cream
  • 1 Shallot
  • 1 clove Garlic
  • 1 Fennel
  • 100 gram Chanterelles
  • 50 gram Texels Sheep Cheese or Gruyere or Parmesan


Making the Pasta..

  • Mix the eggs, olive oil, flour and a pinch of salt. Knead the dough until the dough is well mixed and very soft.
  • Cover the pasta dough with some foil and let it rest for about 2 hours on room temperature.
  • Use a rolling pin to roll out the dough to about 3mm or 0.11 inches thickness. Make sure to use flour to prevent the dough from sticking to the countertop.
  • Then cut the dough in your preferred shape and size.

Making the Sauce..

  • To cook the pasta; bring salted water to the boil in a large cooking pan.
  • Cut the shallot in small pieces, the garlic in thin slices and the fennel also in thin slices. Pull the chanterelles in half.
  • Add some olive oil to a baking pan, and add the garlic, shallots, fennel and chanterelles. Bake for about 10 minutes on a medium heat.
  • Then add the wine to the baking pan and let it reduce to half.
  • When the water is cooking, add the pasta. Cook the pasta al-dente which should take about 3-4 minutes.
  • Next step, add the cream, seasonings, cheese & 8 tablespoons of the cooking water (of the pasta).
  • Add the pasta to the sauce and mix through.
  • Buon Appetito!
Course: Dinner
Cuisine: Sustainable
Keyword: Summer

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dutch Food Heritage © Copyright 2022. All rights reserved.