Chestnut Flour Tagliatelle is a traditional Italian recipe for a classic pasta made with a combination of chestnut flour and wheat flour. The full recipe is presented here and I hope you enjoy this classic Italian version of: Chestnut Flour Tagliatelle.
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This is a recipe for classic Italian tagliatelle that are made with chestnut flour in addition to the standard durum wheat flour
Ingredients:
200g sweet chestnut flour
100g durum wheat flour
3 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Sift the flour onto a pastry board and add the salt and black pepper. Form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasta machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
To cook add the tagliatelle to a bowl of well-salted, boiling water and cook for about 2 minutes, or until just al dente.
