This unique, fresh pasta is made with chestnut flour. It has a slightly sweet flavor that pairs wonderfully with savory sauces. Try serving it with Ligurian walnut pesto!
Watch the Pasta Grammar video where we make this recipe here:
Serves 4. Please note that the above video shows the making of half this amount, so pictured quantities will vary.
For this recipe, you will need:
2 cups (200g) chestnut flour
1 2/3 cups (200g) all-purpose flour, plus extra for dusting
4 large eggs
1 tsp. extra virgin olive oil
Salt
Thoroughly mix the two flours together and pour them into a pile on a clean work surface. Hollow out the center of the pile so that it forms a volcano shape and crack the eggs into the center. Add the olive oil and a pinch of salt into the eggs.
Begin whisking the eggs with a fork, gradually incorporating the surrounding flour into them. When the mixture thickens enough that it can be worked by hand, fold the remaining flour in and knead the dough until it is smooth and uniform.
The dough should be firm, and not sticky. If it sticks, sprinkle it with extra flour as necessary. If it's dry and crumbly, add a few drops of water until it comes together.
Form the finished dough into a ball and wrap it in plastic. Let it rest at room temperature for 30 minutes before rolling it.
Dust a large, smooth work surface with flour and press the dough flat with your palm. Roll it out with a rolling pin into a large, thin circle. You can also cut the dough in half and roll out just a portion at a time to save space. Flip the dough sheet frequently and dust it often with flour. The thickness is really up to your taste, but be aware that the thinner it is, the quicker it will cook and vice versa.
Dust the sheet one last time and roll it up in 1-2 inch folds, like a flattened carpet roll (see picture). Using a sharp knife, slice the rolls into 1-inch cross sections. Toss these slices gently to unravel them, and arrange the finished pasta on a well-floured baking sheet or cutting board.
To cook the pasta, bring a large pot of water to boil and salt it generously. Add the pasta into the water and boil until it is al dente to your taste. Note that fresh pasta cooks much quicker than dry, it usually only takes 2-3 minutes.
Drain and mix with your sauce! We highly recommend pairing it with salsa di noci. Buon appetito!