Chestnut Flour “Tagliolini”

4 comments

Here I am! Back with a new recipe, very appropriate for this season! In the last month I didn’t have that much time, and, to be honest, not even the desire to cook, but this morning I gave myself a couple of hours to spend in the kitchen … and here it is the result.

Ingredients:
(serves 3)
for tagliolini:
150 gr of chestnut flour
150 gr of durum wheat flour
1 tablespoon of extra virgin olive oil
water as needed
for the sauce:
onion
pumpkin
chicory
salt, pepper
vegetable cream / vegetable milk

Method:
I mixed the flour with oil and water, I worked it for a few minutes and set aside to rest. Meanwhile, I prepared the sauce: I cut the pumpkin into rather small pieces and radicchio into thin strips. I stewed half an onion with olive oil and then I added pumpkin and radicchio. It takes very little, the pumpkin cut like this cooks in a flash. I seasoned with salt and pepper and add a little cream or soy milk.

I rolled out the dough fairly thin and cut the tagliolini: I used the wheel because, unlike the pasta made of normal durum wheat flour, this is more fragile and I was afraid of breaking everything, rolling it and cutting it with a knife.

Boil the pasta in boiling salted water, drain it and toss it in the pan with the sauce. A good grinding of pepper and yum!

Chef: Pupazza from VeganBlog

  1. EleonoraNW3 21 October 2010 at 19:50

    Chestnut flour! Must be delicious, I never tasted pasta made of it…we just usefor cakes or for “castagnaccio”.


  2. Cassandra78 21 October 2010 at 19:52

    I like the pastas and the sauce as well…you’re right, it makes so…autumn!


  3. Mimi 22 October 2010 at 13:14

    Mmmm .. to those who say .. Brava puppazza, for creating this other wonder that makes me pass out completely


  4. healthy ways 15 December 2011 at 14:19

    whoah this weblog is magnificent i love reading your posts. Keep up the great paintings! You already know, many people are searching round for this information, you could help them greatly.



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