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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Chestnuts are no longer just roasted by an open fire. Now, I have a great chestnut pasta recipe. It takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds. Enjoy! Buon Appetito! Ingredients:
1/2 cup all-purpose flour |
1 cup whole wheat flour |
1/2 teaspoon salt |
1 dash ground nutmeg |
1 dash ground black pepper |
2 eggs, beaten |
2 tablespoons olive oil |
1 cup chestnut puree |
1/2 cup warm water |
1/2 cup olive oil |
5 cloves garlic, minced |
1/2 cup grated romano cheese |
salt and pepper to taste |
Directions:
1. In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup 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 6 inch wide strips, 1/16 thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4 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, Romano cheese, salt and pepper. Serve immediately.
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