The chestnut tagliatelle with prawns and broccoli rabe is a refined first course with a delicate flavor.
Homemade fresh egg pasta always has an edge, and in this case, I wanted to make it more rustic and equally good by using semi-whole wheat flour and chestnut flour.
Once the tagliatelle was made and cooked, I combined them with a delicate sauce using fresh prawns cooked in a pan with garlic, leek, oil, cherry tomatoes, parsley, and thyme. I then served everything with a delicious broccoli rabe cream that perfectly binds with the pasta and the sauce.
The chestnut tagliatelle with prawns and broccoli rabe is perfect for special occasions and to surprise the whole family!
For other recipes, see the collection: Sweet and Savory Chestnut Recipes
Read the article: Chestnuts – Beneficial Properties
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stove
Ingredients
- 4 Eggs
- 10.5 oz Gentle Red semi-whole wheat flour
- 2.6 oz Chestnut flour
- 12.3 oz Prawns
- 2 cloves Garlic
- 1.8 oz Cherry tomatoes
- 1 glass White wine
- 1 Leek
- 1 sprig Thyme
- 1 bunch Parsley
- as needed Extra virgin olive oil
- as needed Salt
- 7 oz Broccoli rabe
- 5 fl oz Cooking cream
- as needed Extra virgin olive oil
- as needed Salt
Preparation
Prepare the chestnut tagliatelle: on the board form a well with the flours and eggs. Mix with a fork, then work with your hands to combine all the ingredients well until you get a stretchy and homogeneous dough. Let it rest for a few minutes covered with cling film. Roll out the dough very thin and cut the tagliatelle to the preferred width.
Wash the prawns under running water, removing the head and shell, setting them aside. Then remove the internal intestine: cut the back of the prawn with a knife and gently pull it out, trying not to break it. Place the prawn meat in a colander to dry slightly.
In a saucepan, put the removed heads and shells and fill with water. Heat and bring to a boil, until it reduces and becomes broth.
In a pot, heat a drizzle of extra virgin olive oil, add the chopped garlic and leek, add the chopped parsley and thyme and let everything wilt. Wash and clean the cherry tomatoes, cut them into quarters and add them to the mixture. Then add the prawns, toss them in the pan and deglaze with the wine. Then pour a ladle of broth, salt and cook on a moderate heat for 15-20 minutes.
Clean and wash the broccoli rabe, cut them and cook them in plenty of salted water. Once cooked, put them to drain in a colander.
Then pour the broccoli rabe into the blender, add the cream and drizzle the extra virgin olive oil. Blend until a cream is obtained and adjust the salt.
Cook the tagliatelle in plenty of boiling salted water. When cooked, drain them and pour them into the pot with the prawns. Stir well to combine the ingredients.
Plate up, placing a few tablespoons of broccoli rabe cream on a serving plate, then the tagliatelle, and serve. Enjoy your meal!
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