I love all things chestnut. When I was studying in Tuscany, I was hit in the head with a falling chestnut, literally, and it kinda changed my life. This recipe is a nice dough that can be rolled into long noodles or used for ravioli. Pair it with cream and mushrooms, or simply butter, Parmesan cheese and lots of freshly cracked black pepper. Chestnut flour can be ordered on Amazon, or pick it up in at the source in Florence!
- 1 1/2 cup “00” flour – or all purpose
- 1 cup chestnut flour
- 4 large eggs
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Mix everything together in a bowl, the food processor or stand mixer until it forms a shaggy ball. Dump onto a large piece of plastic wrap and knead gently for 3 minutes. Wrap in plastic and put in fridge to relax for at least 1 hour.
- When you are ready to make your pasta, lightly flour the work surface. Divide the dough into 4, and flour each piece. Roll thin, about 1/8″ inch. I take it to 3 on my pasta roller. Cut the pasta into rustic squares or fettucine long noodles and dust with flour to keep from sticking.
- Bring a large pot of water to boil and season generously with kosher salt. Boil the pasta until al dente, about 3 minutes.