Fresh pasta with chestnut flour is a very quick and delicious egg pasta recipe.
CHESTNUTS TAGLIOLINI are ideal to enjoy in the autumn/winter period and lend themselves to making both savory and sweet recipes.
Fresh pasta with chestnuts is very quick to make and can be served in many different formats: from the classic tagliolini / tagliatelle / lasagna to stuffed pasta / gnocchi and much more.
TIP: I recommend mixing the chestnut flour with another flour that contains gluten or potatoes so that the resulting dough is more malleable and easier to work with.
This type of dough can be made with a robot or manually, stretching it with a roller and cutting it with a knife.
1. In a bowl with a high rim, sift the normal flour and the chestnut flour2. Add a pinch of salt, the eggs at room temperature beaten with a fork and the oat milk3. With a fork we mix from the center so that the flours are incorporated into the dough little by little4. After 1 minute we continue kneading on the table Tip: if we notice that the dough is very dry we can moisten our hands with water and continue kneading5. The resulting dough has to be firm (when we prick the dough with a finger we will have to notice that the dough returns to its position, this will indicate that the dough is developing gluten)6. Cover with cling film and let the dough rest for 1 hour at room temperature or in the fridge for up to 24 hours (if we are going to use dough that has been stored in the fridge before stretching it, we will have to leave it for at least 1 hour at room temperature)7. We divide the dough in 2 and we stretch it through the roller of the machine, we will start with the widest opening and we will reduce little by little in each pass until we reach the desired thickness, sprinkle with a little flour in each pass (normally the number of the thinnest thickness is usually reached in the penultimate or antepenultimate)8. We change the accessory to stretch the dough for the one to cut the dough in the desired format, cut a 25 / 30 cm piece of stretched dough, sprinkle it with plenty of flour and pass it through the cutter9. Delicately pick up the tagliolini, form a nest, sprinkle generously with corn grits so they don't stick, and set aside on a wooden board or tray.10. Let them dry a little and then we can cook or freeze them (frozen pasta is cooked directly from frozen in boiling water, it will take a little longer, but it will be just as delicious)
As you can see in the video, this delicious PASTA WITH CHESTNUTS FLOUR can be made very easily and the result is delicious.😋
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Until next time, CIAO 🤩
Delicious and healthy recipes, made with Italian passion.
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