Chestnut tagliatelle with scampi sauce
Instructions
For the noodles, mix the flour with the chestnuts, eggs, a tablespoon of olive oil, a pinch of salt, to get a soda but elastic dough.
Let it sit for 30 minutes then pull it with the machine in thin sheets that you will let it dry for about ten minutes before passing it into the drawing for the noodles.
For the sauce, place in a large skillet scampi tails, 5 tablespoons of white wine, a knob of butter; with, let simmer slowly for 2 minutes, then add chopped chestnuts, salt, the mascarpone and the noodles cooked al dente; saltatele briefly and completed with pepper.
Ingredients and dosing for 6 persons
- For the noodles:
- 140 g of white flour
- 60 g of chestnut flour
- 2 eggs
- 1 tablespoon of olive oil
- 1 pinch of salt
- For the sauce:
- 300 g of mascarpone
- 20 shrimp shelled raw
- 10 boiled peeled chestnuts
- 1 walnut butter
- 5 tablespoons of dry white wine
- Salt
- Pepper