Chestnut Flour Tagliatelle
calories: medium
category: Italian cooking
cost: medium
difficulty: medium
preparation time: 90
Ingredients
For the dough:
Chestnut flour 200 gr.
White flour 100 gr.
Eggs 3
Salt a pinch
Pepper a pinch
For the seasoning:
Ricotta cheese 150 gr.
Butter 20 gr.
Cream 4 spoonfuls
Salt, to taste Pepper to taste
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Chestnut flour 200 gr.
White flour 100 gr.
Eggs 3
Salt a pinch
Pepper a pinch
For the seasoning:
Ricotta cheese 150 gr.
Butter 20 gr.
Cream 4 spoonfuls
Salt, to taste Pepper to taste
See our
Wine Tips
for your meals
Preparation Sieve the two types of flour onto a pastry board and add a pinch of salt and pepper. Make a well in the middle and break the eggs into it. Knead the dough quickly with your hands to make a smooth firm round ball. Let it rest in a cool place covered with a cloth (not in the refrigerator) for about 30 minutes.
Divide the dough into three parts which you will pass through the rollers of the pasta machine (use width no.3) slightly floured, until you have obtained a not too fine sheet. Then pass them through the part for cutting the dough to obtain not too wide tagliatelle. Put them onto a cloth spread out on the table and let them dry for a quarter of an hour.
Boil the chestnut tagliatelle in a pot with plenty of salted water and drain them al dente. In the meantime, put the Ricotta cheese, butter, cream, salt and pepper into a bowl and mix them with a wooden spoon. Then heat them over a pot using the bain marie method stirring all the time.
As soon as the tagliatelle are ready, drain them and place them onto a pre-heated serving dish and season them with the cheese and cream mixture. Serve hot at table. The Chef's tips The wine recommended is Cortese dei Colli Tortonesi, a dry white wine to be served at 10 °C Curiosity Chestnuts are rich in sugars and proteins and have a high energetic content
Divide the dough into three parts which you will pass through the rollers of the pasta machine (use width no.3) slightly floured, until you have obtained a not too fine sheet. Then pass them through the part for cutting the dough to obtain not too wide tagliatelle. Put them onto a cloth spread out on the table and let them dry for a quarter of an hour.
Boil the chestnut tagliatelle in a pot with plenty of salted water and drain them al dente. In the meantime, put the Ricotta cheese, butter, cream, salt and pepper into a bowl and mix them with a wooden spoon. Then heat them over a pot using the bain marie method stirring all the time.
As soon as the tagliatelle are ready, drain them and place them onto a pre-heated serving dish and season them with the cheese and cream mixture. Serve hot at table.
