The Chestnut Flour Tagliatelle are prepared by mixing all-purpose flour with chestnut flour in different proportions. The recipe, very simple, is typical of Liguria, Tuscany, and Emilia, and the ingredients added vary depending on the region. I prefer the ratio of 3 parts all-purpose flour to 1 part chestnut flour plus eggs, while others do not use them. For rolling out the dough and subsequently cutting the tagliatelle, you can do it manually using a rolling pin or with a manual pasta machine as I did.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 279.03 (Kcal)
- Carbohydrates 46.13 (g) of which sugars 3.53 (g)
- Proteins 11.48 (g)
- Fat 6.00 (g) of which saturated 1.81 (g)of which unsaturated 1.92 (g)
- Fibers 3.40 (g)
- Sodium 316.52 (mg)
Indicative values for a portion of 109 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup chestnut flour
- 2 eggs (medium)
- 1/2 tsp fine salt
- 1 tsp extra virgin olive oil
Tools
- Kitchen Scale
- Sieve
- Working Surface
- Pasta Machine Imperia
Steps
Combine the sifted flours, add the eggs with salt and olive oil, and start kneading. Pour the dough onto the work surface and continue until you have a firm consistency. Let it rest for at least half an hour wrapped in a towel.
Once rested, take the dough and divide it into 2 or 3 pieces and start rolling out with the pasta machine. Start from the first notch and go to the 5th, but if you prefer them thinner, go to the 6th. The sheets should be the same length. As they are ready, place them on a towel and let them dry a bit, then pass them through the tagliatelle rollers and sprinkle them with a little semolina to prevent sticking. The Chestnut Flour Tagliatelle are ready to be dressed. How did I dress them? With a delicious Genovese pesto that pairs wonderfully or dressed with a good walnut sauce.
