Tagliolini pasta with chestnut flour
Instructions
Sift the flour and place them in fontana on work surface; within the crater the eggs, 2 tablespoons of olive oil, a pinch of salt and a little water, working with hands until dough is smooth and homogeneous.
Formed into a ball and put it to rest for 30 minutes, covering it with a towel.
Flour the work surface and roll out the dough with the rolling pin: the dough should not be too thin.
Roll up the dough and cut the noodles with a sharp knife; deliver on a towel laid out on the table and let them dry for 15 minutes.
Cook the noodles in salted water brought to a boil; Meanwhile melt the butter in a pan with Marjoram, pine nuts and a pinch of salt.
Drain the pasta and toss with butter and Parmesan cheese preparation: served piping hot.
Ingredients and dosing for 4 persons
- 150 g of white flour
- 150 g of chestnut flour
- 2 eggs
- 60 g of butter
- 1 tablespoon of chopped fresh marjoram
- 2 tablespoons of pine nuts
- Grated parmesan cheese
- 2 tablespoons of olive oil extra virgin
- Salt