Chestnut flour tagliatelle
Chestnut flour tagliatelle is a scented and aromatic fresh pasta that works well with every kind of sauce
Servings 6 serves
Ingredients
- 4 regular eggs, about 200 g
- 300 g of 00 flour
- 100 g of chestnut flour
Instructions
- Weigh flour and eggs separately.
- Mix 00 flour with chestnut flour.
- Shelved the eggs in a bowl.
- Place the flour on the cutting board, forming a small mountain.
- Make a well with your fingers in the center of the flour, and add the eggs.
- Using a fork, gradually bring the flour toward the center to mix with the eggs.
- Stir until large crumbs form. From this point on, work the dough with your hands.
- Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
- Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.
- Roll out a thin sheet with a pasta machine or using a rolling pin and cutting board.
- Use a knife to cut out tagliatelle 1/2 cm thin.
- Spread the noodles on the cutting board and let them dry for a few minutes. Then dust with a bit of semolina and form nests.
- You can freeze or cook immediately in boiling salted water for a few minutes.