Chestnut Tagliatelle

Tagliatelle di Castagne

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 100 g/ oz chestnut flour
  • 150 g/5

Method

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 t