Christmas Chestnut Fettuccine with Broccoli Rabe and Ricotta
This holiday pasta specialty is a chestnut fettuccine with broccoli rabe and fresh ricotta. Recommended to enjoy with Dolcetto D’Alba.
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Cooking tools:
- Wooden pastry board
- Mixing bowl
- Plastic wrap
- Rolling pin
- Chef's knife
- Serrated pastry wheel
- Pasta machine
- Pot
- Colander
- Fine-mesh sieve
- Slotted spoon
- Cutting board
- Saute pan
- Dutch oven
- Measuring spoon
- Serving bowl
- Stove
- Oven
Ingredients
- 200g of chestnut flour
- 100g of whole wheat flour
- 100g of 00 flour (can substitute with all purpose flour)
- 3 eggs
- 1 pinch of salt
- 1 lb. broccoli rabe
- salt and pepper as needed
- 5 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes, plus more to taste
- 4 tablespoons ricotta
- 1 lb. chestnut fettuccine (can buy in a package if you don’t want to make the pasta from scratch)
- Grated Pecorino Romano, as needed for serving
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