Handmade chestnut pappardelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the chestnuts flour and the all purpose one together in a bowl. Add the salt too.

Step 2

Put the pasta on a dry surfate, it can be wood or marble. Make a nest a create some space in the middle where you ease down the eggs. Use a fork to mix the eggs and the flour and when the liquids are starting getting absorbed knead with your hands.

Step 3

Knead the dough for ten minutes, until it is smooth and elastic.

Step 4

Put some flour on your surface and then take a piece of your dough. Use a rolling pin and flatten the dough until is as thick as you like. Having a 2mm might be a reasonable thickness.

Step 5

Fold the pasta adding some flour so it does not get stick. Use a knife and cut some large slices (about 3 centimeters large). Spread the pasta on a dry surface and let it rest few hours before cooking it.

Step 6

When you want to cook the pasta, do it in boiling salty water for about 5 minutes.