The egg pasta with chestnut flour is a special dough that gives an autumnal flavor and color to your first courses. Easy and quick to prepare, based on all-purpose flour, chestnut flour, and eggs. This type of pasta can be transformed into delicious tagliatelle, lasagna sheets, taglierini, maltagliati, or according to your imagination and/or manual skills, or if you are more practical using the pasta machine, giving it the shape you prefer. I will use them to create tasty tagliatelle.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Creative
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup all-purpose flour (+ as needed for the board)
- 3/4 cup chestnut flour
- 2 eggs
Tools
- Kitchen Scale
- Stand Mixer
- Flat Beater
- Plastic Wrap
- Work Surface
- Scraper
- Pasta Machine
- Rolling Pin
- Tray
Steps
To prepare egg pasta with chestnut flour…
In the stand mixer bowl fitted with a flat beater, pour the all-purpose flour, chestnut flour, and eggs.
Run the stand mixer for a few minutes, increasing the speed until the dough starts to compact around the beater and comes away from the bowl.
Transfer the dough to a lightly floured work surface and knead it by hand until smooth and homogeneous.
Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
After the resting time, work the dough with the pasta machine or roll it out by hand with a rolling pin (if necessary, lightly flour it to prevent sticking) and shape it as desired.
As you work the dough, lay the pasta on a lightly floured tray.
Storage
If you do not cook it immediately, you can freeze it, spreading it out on a floured or parchment paper-lined tray. Otherwise, you can let it dry in the air or store it in the fridge and consume it within 24 hours.
Notes
If you do not have a stand mixer, you can knead the dough by hand. The same applies to the final processing.
