Chestnut Flour “Tagliolini”
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
Chestnut flour! Must be delicious, I never tasted pasta made of it…we just usefor cakes or for “castagnaccio”.
I like the pastas and the sauce as well…you’re right, it makes so…autumn!
Mmmm .. to those who say .. Brava puppazza, for creating this other wonder that makes me pass out completely
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