CHESTNUT PASTA — Traditional mountain recipe
Chestnut pasta is a traditional mountain recipe from the Corniglio area. A poor dish from the past that still delights those who love it.
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Cooking tools:
- Rolling pin
- Kitchen scale
- Grater
- Toothpick
- Cutting board
- Chef's knife
- Colander
- Fork
- Measuring cup
- Stove
- Pot
- Mixing bowl
Ingredients
- about 680g CHESTNUT FLOUR (=23,99oz=5 ⅔ cup)
- about 165g PLAIN FLOUR (=5,82oz=1 ⅓ cup)
- about 380g lukewarm WATER (=13,40oz=3 ⅛ cup)
- 1 EGG
- 400g DRIED CHESTNUTS (=14,11oz)
- 250g RICOTTA (=8,82oz=1 cup)
- 210g WHOLE MILK (=7,41oz=¾ cup)
- 250g PDO PARMIGIANO REGGIANO 24months (=8,82oz=2 ½ cup)
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