The chestnut noodles they are a type of fresh pasta a little different from the usual, delicately scented and with a very slight sweetish aftertaste typical of chestnuts. The combination with pancetta, pecorino and rosemary is amazing, but I would also see them well with pumpkin, mushrooms or radicchio, so to speak. So get to work and try new combinations for these awesome ones chestnut noodles!
All you will need is a packet of chestnut flour, white flour and eggs of course. Arm yourself with a nice worktop and a rolling pin and prepare these fantastic autumn first courses with me.
How to make chestnut tagliatelle
Combine the two flours in a bowl.
Stir and add the eggs in the center, then start mixing and knead until you get a homogeneous mixture.
Cover with a cloth and let it rest at room temperature for 30 minutes.
After the rest time, roll out the dough into a thin sheet on a lightly floured surface, then make the tagliatelle.
Create small nests by rolling up a couple of noodles at a time, cover again and leave to rest for another 30 minutes.
After this other half hour, prepare the sauce: Brown the diced bacon and the rosemary in sprigs with a little oil.
Add the coarsely chopped chestnuts and blend with the wine.
Meanwhile, boil the tagliatelle in boiling salted water for just a couple of minutes, then drain and add them to the pan with the sauce.
Stir in pecorino and pepper and season with salt.
The chestnut tagliatelle are ready, serve them immediately!