Chestnut Pasta recipe

8 servings

1/2 cup all-purpose flour

1 cup whole wheat flour

1/2 teaspoon salt

1 dash ground nutmeg

1 dash ground black pepper

2 eggs, beaten

2 tablespoons olive oil

1 cup chestnut puree

1/2 cup warm water

1/2 cup olive oil

5 cloves garlic, minced

1/2 cup grated Romano cheese

salt and pepper to taste

In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix.

Make a well in the center and add eggs and 2 tablespoons olive oil; beat well.

In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture.

Incorporate flour and egg mix.

Dough will be very stiff.

Adjust with more flour or water.

Knead for 10 minutes and allow dough to rest for 5 minutes.

Cut off a handful of dough.

With a rolling pin, roll 6 inch wide strips, 1/16" thick.

Use a pasta machine if you have one.

Dust strips with flour.

Allow to slightly dry on muslin cloth.

Cut into long pasta 1/4" wide.

Dry for 30 minutes.

Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil.

Boil for 5 minutes; drain.

Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper.

Serve immediately.