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!
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
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Method Prep:50min › Cook:5min › Ready in:55min
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.
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.
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.