Chestnut tagliatelle

Published on 11 October 2020

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A base for wonderful dishes. I make plenty to freeze. The same dough makes tortelloni; I filled with ricotta and truffle.

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0 steps completed out of 12

1.Step 1 of 12
I use a mixer, or knead by hand. I put three flours in bowl, fit hook and add Gargnano extra virgin olive oil.
2.Step 2 of 12
I add eggs and knead.
3.Step 3 of 12
Once elastic and smooth, I turn onto the surface.
4.Step 4 of 12
I knead briefly by hand into a ball.
5.Step 5 of 12
I wrap and refrigerate at least half an hour; I made it ahead and refrigerated overnight.
6.Step 6 of 12
I cut rested dough into pieces and flour generously.
7.Step 7 of 12
I roll through machine, gradually narrowing rollers.
8.Step 8 of 12
Choose thickness, not too thin. I use second-last setting and fit tagliatelle rollers.
9.Step 9 of 12
I leave floured on a wooden board, moving occasionally. Next post gives pumpkin, pancetta and hazelnut sauce.
10.Step 10 of 12
I boil in salted water, ready very quickly when floating. For tortelloni, roll and cut discs.
11.Step 11 of 12
Fill as preferred.
12.Step 12 of 12
Seal with a ravioli tool or fork.

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