Chestnut tagliatelle with onions, pancetta and walnuts

Delicious, flavoursome and easy. Generous quantity for 2, but it disappears quickly.

INGREDIENTS FOR 2

PASTA

120 G ITALIAN 00 FLOUR

80 G CHESTNUT FLOUR

2 EGGS

1 TABLESPOON MILK

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

1 PINCH SALT

SAUCE

2 ONIONS

100 G DICED PANCETTA

40 G WALNUTS

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED PARMIGIANO

CHOPPED PARSLEY

I sift both flours on the surface, make a well and add salt, oil and milk.

I incorporate flour with a fork into crumbs.

I knead until smooth, wrap and rest at least half an hour. I made it the night before and refrigerated overnight.

I cut pieces, flour and roll through pasta machine to the second-last setting.

I fit tagliatelle rollers, cut and leave floured on the surface, moving occasionally to dry slightly.

I make sauce.

I brown pancetta in a little oil and add thinly sliced onions.

I caramelise about 15 minutes, add salt, pepper, water and chopped parsley.

I toast walnuts briefly, chop with oil, pepper and salt and reserve.

I boil pasta in salted water for a few minutes until floating, drain moist into sauce, add Parmigiano, oil and cooking water if needed, then walnuts, reserving some.

I mix and serve with remaining walnuts.