Chestnut flour tagliatelle

Ingredients

• 230 gchestnut flour
• 170 gplain flour
• 1 tablespoonoil
• about 200 mllukewarm water
• 1 pinchsalt

Instructions

1. 1

   Mix the flours

   Mix both flours with the salt and pile them on a work surface. Make a well in the centre, pour in the oil, then gradually add the lukewarm water.

2. 2

   Start combining

   Use a fork to draw flour in from the edges of the well and mix it into the liquid.

3. 3

   Work by hand

   Once the flour has absorbed all the water, knead by pressing and folding the dough repeatedly.

4. 4

   Adjust the dough

   If the dough feels sticky as you work it, add a little more flour. If it is too firm, soften it with a few tablespoons of water.

5. 5

   Knead and rest

   Knead for 10–15 minutes, until the dough is smooth, pliable and elastic. Wrap it in cling film so it does not dry out, then leave it to rest for about 30–60 minutes.

6. 6

   Roll the pasta

   After resting, dust the work surface with cornmeal or polenta flour. Roll the dough thinly with a rolling pin, turning it as it spreads.

7. 7

   Turn the sheet

   When the sheet is too wide to turn easily, partially roll it around the pin and turn it over. Roll from the centre outwards; the dough is easier to work once it is thin.

8. 8

   Fold the sheet

   When the sheet has reached the desired thickness, usually about 2 mm, roll it up on itself as you would a large omelette.

9. 9

   Cut the tagliatelle

   Cut the rolled sheet into strips about 6 mm wide. Lay the tagliatelle on a floured tea towel and leave them to dry for at least 2 hours, without overlapping.

10. 10

    Choose the width

    The suggested tagliatelle dimensions are only a guide; cut the pasta to whatever width you prefer.

What are chestnut flour tagliatelle?

Tagliatelle are long, flat ribbons of fresh pasta. This chestnut-flour version is associated with Emilia in Italy, where its sweet, earthy flavour is a natural match for sauces served without broth.

Chestnut flour brings the distinctive flavour, while plain flour helps make a dough that can be rolled and cut. The result is a simple handmade pasta suited to mushroom or meat sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 8g protein, 77g carbs, 6g fat.

Most of the carbohydrates come from the chestnut and plain flours; the oil supplies most of the fat, while the flours provide some protein. For a more balanced plate, serve a moderate portion with vegetables alongside and a protein-rich sauce.

The flour and water

Chestnut flour: it gives the pasta its characteristic sweetness and colour, but the dough still needs plain flour for structure.

Water: add it gradually rather than all at once. Flour can absorb liquid differently, so the recipe gives a guide amount and the dough’s feel is the cue for small adjustments.

Getting the dough right

Start with a well: drawing flour into the oil and water bit by bit helps bring the mixture together without spilling liquid across the work surface.

Knead until smooth and elastic, adjusting with a little flour if sticky or a few tablespoons of water if too firm. A 30–60 minute covered rest lets the dough relax before rolling.

Rolling and cutting

Roll from the centre towards the edges, turning the sheet as it grows. If it becomes too wide to handle, use the rolling pin to turn it over.

Aim for roughly 2 mm thickness, then roll the sheet up loosely and cut strips about 6 mm wide. The widths are a guide, so you can make them narrower or broader to suit your preference.

Drying the ribbons

Dust the work surface with cornmeal or polenta flour before rolling to help prevent sticking. After cutting, spread the tagliatelle on a floured tea towel with space between the strands.

Leave them to dry for at least 2 hours without stacking or overlapping. This helps keep the ribbons separate while they wait to be cooked.

Sauces and serving

The recipe describes these tagliatelle as a pasta for dishes served without broth, especially with mushroom or meat sauces. Choose a sauce that complements rather than overwhelms the chestnut flavour.

Keep the ribbons separate before cooking and add them to the sauce once cooked. The recipe does not specify a cooking time, so check the pasta as it cooks and use its texture as your guide.

Recipe notes & tips

• Keep the water lukewarm and add it gradually so you can judge the dough’s consistency.
• Cover the dough during its rest to stop the surface drying out.
• Dust the work surface with cornmeal or polenta flour before rolling.
• Turn the sheet as you roll it to help keep its thickness even.
• Spread the cut ribbons out on a floured tea towel rather than piling them up.

Variations

• Different widths: cut the ribbons narrower or wider to suit your preference.
• Mushroom sauce: serve the tagliatelle with a mushroom sauce, one of the suggested pairings.
• Meat sauce: pair the pasta with a meat sauce for another traditional-style serving.
• More cornmeal: use cornmeal for dusting the work surface as directed in the method.

Common mistakes to avoid

• Adding all the water at once: add it gradually so you can adjust as the flour absorbs it.
• Sticky dough: work in a little more flour until it is manageable.
• Overly firm dough: soften it with a few tablespoons of water.
• Rolling only from the edges: work from the centre outwards for a more even sheet.
• Overlapping the ribbons: spread them out on a floured tea towel to dry separately.

How to store

The recipe instructs you to dry the cut tagliatelle for at least 2 hours, but does not give a storage duration. For longer keeping, freeze the dried ribbons in a suitable airtight container; cook from frozen and check for doneness as they cook.

Frequently asked questions