Homemade Chestnut Pasta
This amazing chestnut pasta takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds.
Ingredients
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
Directions
Preparation:50min ›
Cook:5min ›
Ready in:55min
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
Excellent pasta! The nutty taste of the chestnut gives the past an exquisite touch. It is a very flavorful pasta. I made changes to the sauce though. I sauteed 1/2 cup of minced wallnuts and 1/2 cup of scallions in olive oil and added to the cooked pasta. It was delicious! It can be stored dried too. Thanks Dave! - 10 Jan 2006 (Review from Allrecipes USA and Canada)
I used it as a starting point for making ravioli filled with truffled chestnut puree in a sage browned butter sauce. Just needed a jump off and this helped. - 11 Mar 2011 (Review from Allrecipes USA and Canada)
I have not actually made this recipe, but I think the general ideas are very good. Being a Chef I can usually tell by reading. I was just wondering where you would get chestnut puree, really don't think I want to go to the effort of making my own. - 25 Aug 2011 (Review from Allrecipes USA and Canada)
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