Chestnut tagliatelle al pesto
Instructions
On a work surface of wood to sift the two flours together.
Make the fountain in the Center and pour in the beaten eggs, water and salt.
Begin with a fork to mix the egg and the water gradually incorporating the flour.
Work the dough with your hands until it is smooth and elastic.
Form into a ball, wrap it in foil and let it rest for 1/2 hour.
Roll out a sheet and let it dry a bit.
Roll it up and cut it into strips.
Cook the pasta al dente, drain and seasoning them with pesto.
Ingredients and dosing for 4 persons
- 200 g of chestnut flour
- 100 g of soft-wheat flour
- 1 egg
- 200 g of pesto