Oven-Roasted Chestnuts. Place chestnuts flat side down on a small baking sheet. In a bowl combine the chestnut puree and halfcup of water and add this to the egg mixture.. Dough will be very stiff. Chestnut Pasta in Butter-and-Sage Sauce (Stracci di castagne). Get our cookbook, free, when you sign up for our newsletter. Use a chestnut pan or roast them in the oven. As soon as the liquid level reduces and there is about 1 cm left in the saucepan, remove from heat. ), The Spruce Eats uses cookies to provide you with a great user experience. Incorporate flour and egg mix. Make chestnut pasta with pesto. Season the melted butter to taste with salt and pepper. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Which European country will inspire your culinary journey tonight? That pasta was merely a “first” course was unknown to us (particularly as we’re vegetarians so used to pasta being the main event). I like thin ribbons, squares, or rounds for ravioli. You can also add a dusting of freshly grated Parmigiano-Reggiano cheese when serving (optional). Start by rinsing fresh chestnuts in cold water. Warm over a gentle heat for 5 minutes Stir in cream. But don’t go too crazy - you don’t want to overpower the great flavour of the pasta. Instructions Add all the ingredients but the olive oil to a food processor. Monica shares her homemade chestnut pasta dough recipe, using Italian chestnut flour (farina di castagna), which is finely ground and full of flavour. Scoop a well in the mound to form a volcano-like shape and crack the eggs into the crater, together with the olive oil and a pinch of salt. Our favourite way with this pasta, in the Pian di Marte style, is to serve it simply with some lightly sautéed garlic and rosemary, a glug of good olive oil and a sprinkle of toasted pine nuts. Cook over a low heat for around 15 minutes … Drain the chestnuts and discard the cooking liquid. Add the oil, and begin to break the eggs into the well using a fork to mix the eggs into the … Once boiling brush away any sugar crystals stuck to the side of the pan with a clean brush dipped in water. Roll each one up and then start from one end and cut ‘ribbons’ that are 5mm (fettuccine) to10mm (tagliatelle) in width. To make the filling, in a bowl whip the 1/2 cup cream to soft peaks and gently fold in chestnut puree. When it returns to a rolling boil, add the pasta and cook for just one to two minutes (since the pasta is fresh, it will cook very quickly). The pasta was the stuff of instant legend. In a saucepan, add the boiled chestnuts, sugar, vanilla extract and water. Drain and place the chestnuts in a food processor. Set a large pot of water to boil over high heat for the pasta. This hand-formed troffie pasta, made of chestnut flour, which provides a nutty, sweet flavor, is served with pesto, a fragrant basil and garlic sauce. Delicious! Look for Italian chestnut flour (farina di castagna) which is finely ground and suitable for pasta making. MAKE IT SHINE! In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Chestnut stuffing. Knead the dough for ten minutes and then let it rest outside the refrigerator for about 30 … In fact, it was our first meal outside of Rome and we hadn’t yet gotten used to the whole course-after-course-after-course thing that Italy is known for. Serve with the grated Parmigiano on the side for those who want to use it. Cover the dough with a cloth and leave to rest for half an hour, Roll out the pasta dough as thinly as possible (using a rolling pin or a pasta maker) then cut into whatever shape you’d like. In a skillet large enough to hold all the pasta, heat the olive oil over medium-high heat, then cook the pancetta until it sizzles, about 1 minute. Garlic, and cook for 2 minutes for making fresh pasta dough ) mound on wooden! 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