Chestnut Flour Pasta Recipe – Stracci di Castagne
Chestnut Rags, or Stracci di Castagne: Pasta made with chestnut flour, a pleasant variation on the classic durum wheat pasta that will work best with a simple buttery sauce, so you can enjoy the chestnut flavor of the pasta. To serve 4 you’ll need:
- 3 cups (300 g) all purpose unbleached flour
- 1 cup chestnut flour
- 4 eggs
- 2 tablespoons olive oil
- 1/2 cup butter, melted and seasoned with a sprig of fresh sage
- Salt & pepper to taste
PREPARATION:
Sift and combine the flours, form them into a mound, scoop a well in the mound, and crack the eggs into it, together with the oil and a pinch of salt. Knead the dough for 10-15 minutes, or until it is firm and elastic. Roll it out dime-thin, and then cut the sheet into irregular pieces using a serrated pastry wheel (stracci means rags). Cook the stracci a minute or two in abundant salted water, and serve them seasoned with the sage-laced butter.