Chestnut Fettuccine
By: Patricia Turo
Published: Thursday, December 10, 2009 - 5:31pm

Ingredients




Dough Ingredients

1 1/2 cups all purpose flour
1/2 cup chestnut flour
Pinch of salt

Wet Ingredients

2 mediums sized eggs
2 tablespoons tepid water

Preparation

1 In a food processor, place all the dry ingredients except for the water. Add the eggs. Start the mixer allowing the ingredients to blend for 30 seconds, then add the water. As soon as it starts to look like it is a heavy corn meal, stop the processor and feel the dough. It should be very dry, but when pinched between your fingers, it should stick together. Don’t add additional water unless the dough is not sticking together. Remove the mixture and knead for 10 minutes by hand. The amount of water could vary depending on the humidity. 2 If you are making the dough by hand, place the flour on a board, add the eggs in the middle of the well and mix the wet ingredients into the flour with a fork. Knead the dough for 10-15 minutes. When the dough has been formed into a ball, cover it with a kitchen towel to prevent it from drying out. 3 Using a pasta machine, roll a piece of the dough through each level. Once you have rolled it through the last level the dough will be ready to roll through the noodle cutter of the pasta machine. Rolling the dough through these levels also kneads it. Using the noodle cutter, roll the dough through and take half the noodles and roll them around your hand to form a little nest. Put them on a kitchen towel and let them dry. If you have a pasta hanger, don’t make nests, but hang them to dry. 4 Cook them in salted boilng water just for a few minutes.

About



Serve with the sage & pignoli sauce recipe shown in my blog. Chestnut Fettuccine goes very well with venison and turkey.  It is different accompaniment for your Holiday meal.
http://turosdolci.wordpress.com/2009/09/03/hunting-season-begins-in-switzerland-and-venison-is-on-the-menu/