CHESTNUT PASTA
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!
Provided by LADOLCEVITA
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 25.9 g, Cholesterol 54.2 mg, Fat 20.8 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 254.1 mg, Sugar 2.2 g
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