Chestnut Flour Pasta

1 comment

I finally managed to make pasta without eggs!

(serves 6)
1 cup of spelt flour
1 cup of durum wheat semolina
1 cup of chestnut flour
5 tablespoons of extra virgin olive oil
warm water, to taste
1 pinch of salt

Mix the dry ingredients and form a well on the pastry board, add e.v.o. oil in the center (which will make the dough elastic and allow you to roll it out thin without breaking it) and start kneading. Once the oil has been absorbed, add warm water a little at a time and keep kneading until you get an elastic dough. Now, shape it into a ball and let it rest for an hour, wrapped with a clean cloth. After that, roll the dough out and cut it the shape of your choice!

This dough, being made of chestnut flour, tastes pretty sweet: perfect to be accompanied by a slightly sour vegetable sauce! It’s done in 3-4 minutes, depending on how thin you rolled it out.

Chef: Marianna from VeganBlog

  1. sam 3 January 2012 at 07:03

    They look excellent! I was thinking about serving them with a chocolate based sauce… maybe too sweet? Or maybe a sweet and sour sauce…I’ve got to think about it. Anyway, they’re excellent

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