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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the all-purpose and chestnut flours together. Add the weighed yolks and work into a rough dough. Knead until smooth and firm, adding moisture only with lightly dampened hands if the dough remains crumbly.
- Wrap and rest for 30 minutes. For a longer pause, refrigerate promptly and use within 24 hours, letting the dough become pliable before rolling.
- Divide into four pieces. Keep unused pieces covered. Roll each piece through the widest setting of a pasta machine, folding and repeating until smooth, then work through thinner settings. Alternatively roll by hand to an even thin sheet.
- Dust lightly with flour and cut into noodles. Separate them on a lightly floured tray. Cook promptly, or refrigerate and cook the same day; freeze separated portions promptly for longer keeping.
- Bring a large pot of salted water to a boil. Add the noodles and stir gently. Start checking thin noodles after about 2 minutes, then continue until cooked through with no raw, floury center. Drain and toss with your prepared sauce.
Notes
Four servings are a home portion suggestion for the dough.
This is a wheat-and-chestnut flour blend, not a gluten-free pasta.
The cooking time depends on the noodle thickness and shape.
