Homemade Chestnut Pasta

    Homemade Chestnut Pasta


    3 people made this

    This amazing chestnut pasta takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds.

    Serves: 8 

    • 1/2 cup (60g) plain flour
    • 1 cup (125g) wholemeal flour
    • 1/2 teaspoon salt
    • 1 dash ground nutmeg
    • 1 dash ground black pepper
    • 2 eggs, beaten
    • 2 tablespoons olive oil
    • 1 cup chestnut puree
    • 1/2 cup (125ml) warm water
    • 1/2 cup (125ml) olive oil
    • 5 cloves garlic, minced
    • 1/2 cup grated Romano cheese
    • salt and pepper to taste

    Preparation:50min  ›  Cook:5min  ›  Ready in:55min 

    1. In a large bowl, combine flour, wholemeal flour, salt, nutmeg and pepper; mix. Make a well in the centre and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup (125ml) water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
    2. Cut off a handful of dough. With a rolling pin, roll 15cm wide strips, 2mm thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 5mm wide. Dry for 30 minutes.
    3. Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve immediately.

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