Chestnut Pasta

    Chestnut Pasta


    4 people made this

    About this recipe: A fabulous chestnut pasta recipe. This homemade chestnut pasta takes a bit of effort, but it's a labour of love and results in a dish that is simply unmatched. Enjoy! Buon Appetito!

    Serves: 8 

    • 60g plain flour
    • 120g wholemeal flour
    • 1/2 teaspoon salt
    • 1 dash ground nutmeg
    • 1 dash ground black pepper
    • 2 eggs, beaten
    • 2 tablespoons olive oil
    • 150g unsweetened chestnut puree
    • 125ml warm water
    • 120ml olive oil
    • 5 cloves garlic, minced
    • 60g grated Pecorino Romano cheese
    • salt and pepper to taste

    Prep:50min  ›  Cook:5min  ›  Ready in:55min 

    1. In a large bowl, combine flour, wholemeal flour, salt, nutmeg and pepper; mix. Make a well in the centre and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 120ml water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
    2. Cut off a handful of dough. With a rolling pin, roll 15cm wide strips, 2mm thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 6mm wide. Dry for 30 minutes.
    3. Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Pecorino Romano cheese, salt and pepper. Serve immediately.

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