Chestnut tagliatelle

Ingredients

• 210 gplain flour
• 90 gchestnut flour
• 3eggs
• 1 tablespoonextra-virgin olive oil
• a pinchsalt

Instructions

1. 1

   Mix the flours

   Sift both flours together, mix them and pile them on the work surface in a mound with a well in the middle.

2. 2

   Add eggs and oil

   Add a pinch of salt. Beat the eggs beforehand, then pour them and the olive oil into the well.

3. 3

   Bring together

   Use a fork to draw the flour into the wet ingredients, then continue bringing the mixture together with your hands.

4. 4

   Knead the dough

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

5. 5

   Roll the dough

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

6. 6

   Turn the sheet

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

7. 7

   Roll from the centre

   Work from the centre of the dough outwards, keeping in mind that it is easier to handle as it becomes thinner.

8. 8

   Fold the sheet

   When the sheet is as thin as you want it, usually about 2 mm, roll it up on itself as you would a large omelette.

9. 9

   Cut the ribbons

   Cut the rolled sheet into strips 8 mm wide.

10. 10

    Dry the pasta

    Lay the tagliatelle on a floured tea towel and leave them to dry for at least 2 hours.

What is chestnut tagliatelle?

Tagliatelle are long, flat ribbons of fresh pasta from Italy. Chestnut flour gives this version a distinct, gently sweet flavour and a darker colour than pasta made entirely with wheat flour.

Chestnuts have long been used in cooking in parts of Italy where they grow well. Here, combining chestnut flour with plain flour helps make a dough that can be rolled and cut into ribbons.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 11g protein, 36g carbs, 8g fat.

Most of the carbohydrate comes from the two flours, while the eggs contribute much of the protein and the olive oil and egg yolks provide most of the fat. Serve a portion with vegetables and a modest amount of sauce for a balanced plate.

Choosing and combining the flours

Plain flour: it forms the main structure of the dough and helps the pasta hold together when rolled and cut.

Chestnut flour: its flavour is pronounced, so it is paired with plain flour rather than used on its own in this recipe. Sifting and mixing the two flours first helps distribute it evenly.

Getting the dough together

Start with a well: add the beaten eggs and olive oil to the centre, then draw in the flour gradually with a fork. This helps contain the wet ingredients as you begin mixing.

Finish by hand and knead for about 10 minutes. The dough should feel firm and elastic rather than sticky or crumbly; a little patience helps it become easier to roll.

Rolling the pasta sheet

Lightly flour the work surface and roll from the centre towards the edges. Turn the sheet as you work, or partially wind it around the rolling pin if it gets too wide to handle.

Aim for a thin, even sheet, about 2 mm thick. Uneven thickness can make the ribbons cook at different rates, so check the centre as well as the edges.

Cutting even ribbons

Roll the sheet up loosely, like a large omelette, then cut it into 8 mm strips. A sharp knife and an even cutting motion help keep the tagliatelle similar in width.

Loosen the cut ribbons gently and arrange them on a floured tea towel. Keep them separated so they do not stick together while drying.

Drying and timing

The method calls for at least 2 hours of drying, even though the listed total time is 20 minutes. Allow for that extra resting time when planning to make the pasta.

The ribbons should be left on a floured tea towel, as directed, until you are ready to cook them. The recipe does not specify a cooking time, so check for tenderness as they cook.

What to serve with it

A simple sauce lets the chestnut flavour come through: try browned butter with sage, or a light mushroom sauce. Add the cooked pasta to the sauce with a little pasta water so it coats the ribbons.

For a more complete meal, serve alongside a green salad or cooked vegetables. Keep the sauce measured if you want the pasta itself to remain the focus.

Recipe notes & tips

• Sift the flours before combining them to help avoid lumps in the dough.
• Beat the eggs before pouring them into the flour well.
• Dust the work surface lightly; too much loose flour can make the dough dry.
• Turn the sheet regularly so it rolls out evenly.
• Use the 2 mm thickness and 8 mm ribbon width as guides for consistent pasta.
• Leave the cut ribbons on a floured tea towel for at least 2 hours as directed.

Variations

• Sage butter: toss the cooked tagliatelle with browned butter and sage.
• Mushroom sauce: serve with sautéed mushrooms for a savoury pairing.
• Grated cheese: finish with a little finely grated hard cheese.
• Pepper finish: add freshly ground black pepper at the table.
• Vegetable side: pair with cooked greens or a crisp salad.

Common mistakes to avoid

• Adding the eggs too quickly: pour them into the well and draw in the flour gradually with a fork.
• Skipping the kneading: work the dough for about 10 minutes until it feels firm and elastic.
• Rolling only from the edges: start in the centre and work outwards for a more even sheet.
• Making the ribbons too wide: use the recipe's 8 mm guide for tagliatelle.
• Piling up the fresh pasta: spread the ribbons on a floured tea towel so they do not stick together.
• Rushing the drying: allow at least 2 hours, as specified in the method.

How to store

Keep the dried tagliatelle in an airtight container in a cool, dry place and use it promptly. For longer storage, freeze the ribbons in portions; cook from frozen, checking for doneness as they cook.

Frequently asked questions