Emprimir
Correo Electrónico
Add a photoIn Italy the Fall, is the time of the nut harvest. Chestnuts, which we always serve roasted for the holidays, are also ground into a meal or flour and used to flavor many dishes. This pasta can be made with either the flour or cooked chestnuts ground finely. Today I used a mixture of hazelnut and chestnut flours. I dressed it simply with a brown butter and sage sauce
| Tags: |
Ingredientes
- 1 cup 00 Italian flour (Iâve also used White Lily)
- generous 1/2 cup chestnut-flour">chestnut flour or combination of chestnut and hazelnut
- 6 egg yolks
- 1 whole egg
- splash of olive oil
- 1 stick of butter
- good handful of fresh sage leaves
- lemon juice- optional
Direcciones
- Put all ingredients in food processor and pulse till it leaves the sides of the bowl and the color is uniform.
- Knead on a lightly floured surface for a few minutes, wrap in plastic wrap, and let rest for at least an hour.
- Divide in quarters and pass each piece through a pasta machine set on the widest setting. fold in half and repeat at same setting 3 or 4 times, then run it through each progressive thinner setting 1 time. On my manual machine I go to #5.
- Take the rolled out sheet of pasta and run it through the setting for tagliatelle.
- To cut by hand, dust sheet of pasta with flour and toll up from the narrow end. Cut into 1/4 inch slices, unroll and set on lightly floured towels.
- Set aside on lightly floured tea towels or hand on dowels to dry till ready to cook.Â
- Bring a large well salted pot of water to a rolling boil. Add pasta and cook just a few minutes till tender and al dente
- While the water comes to a boil, melt 1/2 cup of butter in a skillet.
- Over medium low heat cook till butter is sizzling and starts to turn a light golden brown(it will smell slightly nutty).
- Immediately toss in a handfull of fresh sage leaves and remove from heat. Give a quick stir to coat the leaves- they will quickly darken and crisp.
- Set aside till pasta is cooked and toss together. The butter is infused with a mild taste of sage and the crisp leaves on the fork with the tagliatelle are a treat.
- You can also squirt in a touch of fresh lemon juice and toss. Enjoy!
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 1106 | |
| Calories from Fat 857 | 77% |
| Total Fat 97.51g | 122% |
| Saturated Fat 59.7g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 715mg | 30% |
| Potassium 666mg | 19% |
| Total Carbs 53.16g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.55g | 0% |
| Protein 8.45g | 14% |
Evaluaciones
19 de Noviembre de 2010
I make chestnut tagliatelle all the time and love it with venison. But I've never put hazel nuts in it and will have to try this version. I use chestnut flour which I get in Italy and 00 flour. I've never seen it for sale in the US. Where do you buy it?Yo he cocinado/probado esta receta
