Chestnut flour pappardelle

Ingredients

• 150 gchestnut flour
• 150 gplain flour
• 3eggs
• 1 tbsp (15 ml)oil
• to tastesalt

Instructions

1. 1

   Make a flour well

   Tip both flours onto a work surface and shape them into a well in the centre.

2. 2

   Add the wet ingredients

   Add a pinch of salt, then pour the oil and previously beaten eggs into the well.

3. 3

   Start mixing

   Draw the flour into the eggs first with a fork, then continue mixing with your hands.

4. 4

   Knead the dough

   Knead for about 10 minutes, until the dough is smooth and firm.

5. 5

   Roll the pasta

   Dust the work surface with flour and roll the dough out thinly with a rolling pin, turning it as you go to widen the sheet.

6. 6

   Turn the sheet

   When the sheet is too wide to turn easily, partially roll it around the pin and turn it over.

7. 7

   Roll from the centre

   Work from the centre of the sheet outwards; the dough is easier to handle as it becomes thinner.

8. 8

   Roll into a log

   Once the sheet is at the desired thickness, usually 2 mm, roll it up on itself as you would for a large omelette.

9. 9

   Cut the ribbons

   Use a sharp knife to cut the roll into strips 2–3 cm wide, or wider if you prefer.

10. 10

    Dry the pappardelle

    Arrange the ribbons on a floured tea towel without overlapping and leave them to dry for at least 2–3 hours.

What are chestnut flour pappardelle?

Pappardelle are broad ribbons of pasta associated with Italian cooking, and this version replaces some of the usual wheat flour with chestnut flour. Chestnuts have a naturally sweet, nutty character that gives the pasta a distinctive flavour.

The recipe keeps the dough simple, using eggs to bring the two flours together. Rolling the sheet thinly and cutting generous ribbons gives the pasta its characteristic shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 13g protein, 56g carbs, 9g fat.

The flours provide most of the carbohydrates, while the eggs contribute protein and the oil and egg yolks supply much of the fat. Pair a serving with vegetables and a protein-rich accompaniment for a more balanced plate.

Choosing and mixing the flours

Chestnut flour: it brings the earthy sweetness and colour, while plain flour helps form a workable dough.

Eggs and oil: beaten eggs go into the flour well with the oil and salt. Bring the flour in gradually so the mixture comes together without scattering across the work surface.

Kneading until smooth

Kneading: allow about 10 minutes, as directed, to work the dough until it feels smooth and firm. If it still looks uneven, keep kneading until the surface becomes more uniform.

Rolling by hand

From the centre: roll outwards and turn the sheet as it widens, dusting the work surface with flour as described in the method.

A wide sheet: when it becomes awkward to turn, use the rolling pin to support part of it and rotate the sheet. Aim for about 2 mm thickness, though the recipe leaves the final thickness to preference.

Cutting and drying the ribbons

Cutting: roll the pasta sheet into a loose log and slice it with a sharp knife into strips 2–3 cm wide or wider.

Drying: lay the ribbons out on a floured tea towel without stacking them. Leave them for at least 2–3 hours so the surfaces can dry before cooking.

Serving the pasta

The recipe does not specify a sauce, so choose one that suits the chestnut flavour without masking it. A savoury butter-based sauce or a mushroom sauce would make a fitting accompaniment.

Cook the pasta separately in boiling water and judge its doneness by tasting; the method provided does not give a cooking time.

Recipe notes & tips

• Beat the eggs before adding them to the flour well.
• Use a sharp knife to make clean, even ribbons.
• Keep the work surface lightly floured while rolling the sheet.
• Roll the dough from the centre towards the edges.
• Arrange the cut ribbons separately so they do not stick together while drying.

Variations

• Mushroom sauce: serve with a savoury mushroom sauce that complements the chestnut flavour.
• Butter and herbs: toss the cooked ribbons with butter and chopped herbs.
• More salt: season the dough to taste, keeping in mind that the recipe specifies only a pinch in the method.
• Wider ribbons: cut the pasta wider than 3 cm for a broader, more substantial shape.

Common mistakes to avoid

• Adding the flour all at once: draw it into the eggs gradually with a fork before using your hands.
• Under-kneading: continue for about 10 minutes until the dough is smooth and firm.
• Rolling unevenly: work from the centre outwards and turn the sheet as you go.
• Forcing a wide sheet to turn: support it partly with the rolling pin and rotate it.
• Stacking the ribbons: lay them separately on a floured tea towel for the 2–3 hour drying period.

How to store

The recipe instructs you to dry the cut pasta for at least 2–3 hours but does not give storage instructions. For longer keeping, freeze the dried ribbons in a suitable container; cook from frozen and check for doneness as they cook.

Frequently asked questions