Chestnut Tagliatelle

Tagliatelle di Castagne

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 100 g/ oz chestnut flour
  • 150 g/5 oz plain white flour
  • 2 eggs
  • salt


Mix the two flours. Sieve the flours onto a work top, make a hollow in the middle, crack the eggs into the hollow, and add the salt. Mix all the ingredients together, adding a few drops of water if the mixture seems too dry.

Knead the dough until it is smooth and elastic. Put the dough in a polythene bag and leave it to rest in a fridge for half an hour.

Pass the dough through the pasta machine three or four times; the final setting should be number 1. Then cut the sheets of pasta on the tagliatelle cutter of the machine.

Boil the chestnut tagliatelle in plenty of boiling water until al dente.

Serve with game which has been cooked with a sauce, for example, Salmì of Hare.