Chestnut pasta
This homemade pasta is easy to make and has a lovely gently sweet, nutty flavor.
Servings: 2 (or 3 if smaller servings)
Calories: 461kcal
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Ingredients
- 100 g chestnut flour
- 100 g all purpose flour plain flour, or 00 flour
- 2 egg large
- 1 pinch salt
- 7.5 ml olive oil approx
Instructions
- Mix together the flours, eggs and salt either with a fork so you break up the egg as you mix, or using a food processor. Add the olive oil then if mixing by hand, bring the dough together into a ball with your hands.
- Turn the dough out onto a board or clean surface and knead gently, bringing the dough together. If the dough doesn't come together then add a little drop more oil, but this is a relatively dry dough, and does get softer as the flours take in the egg more. Once together as a ball, cover and set aside for a few minutes (around 10 minutes should be enough).
- Take around half of the dough (or 1 eggs-worth if making more/less) to roll and cover the rest with a damp cloth or cling wrap/film. Roll out the dough into a sheet, gently flouring both sides and turning regularly if rolling by hand. If using a pasta machine, alternate rolling in two directions as you go from widest setting to thinner. In both cases, you want to roll it about as thin as you can without it breaking (remember it will swell a little when cooked).
- If rolling by hand, trim the edge from the piece of pasta then cut into thin slices. If using pasta roller, use the linguini-style blades to slice. Separate out the pasta pieces and place in bundles as you repeat with the rest.
- Bring a wide pot of water to a rolling boil. Add some of the pasta, separating out the pieces to avoid clumping and only adding a few at a time. If needed, increase the heat slightly to bring back to a simmer. The pasta will rise to the surface after around a minute or two. Let it cook around 30 seconds longer then remove, straining as you go, from the pot. Set aside in a bowl to keep warm as you cook further batches.
Video
Notes
Note the video shows making a half quantity but the process is the same.
One recipe quantity makes two relatively generous, main-sized portions - if serving it more as a smaller pasta course it will serve 3 (or possibly 4).
Nutrition
Calories: 461kcal | Carbohydrates: 77g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 95mg | Potassium: 114mg | Fiber: 6g | Sugar: 11g | Vitamin A: 266IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 5mg