CHESTNUT PASTA

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Chestnut Pasta image

Categories     Bread     Sauce     Pasta     Chestnut

Yield for 1 pound of pasta

Number Of Ingredients 7

Dry
1 cup all-purpose flour
1 cup chestnut flour
Wet
2 large whole eggs
1/4 cup extra-virgin olive oil
3 tablespoons water

Steps:

  • Food-processor mixing recommended, following the directions on page 160.
  • Suggested Shapes and Sauces
  • Be sure to try chestnut pappardelle with Butter, Dried Chestnut, and Rosemary Sauce (page 121). Rosemary and chestnuts have an established affinity; fresh rosemary often adorns castagnaccio, the famed rustic chestnut bread of Tuscany.

*** Explore more Chestnut Pasta Recipes »

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