How to Make Chestnut Flour Pancakes

Chestnut Pasta

I used to be anti pancake because i am the worst at flipping them.

Recipe Summary Chestnut Pasta

Chestnuts are no longer just roasted by an open fire. Now, I have a great chestnut pasta recipe. It takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds. Enjoy! Buon Appetito!

Ingredients | Chestnut Flour Pancakes

½ cup all-purpose flour

1 cup whole wheat flour

½ teaspoon salt

1 dash ground nutmeg

1 dash ground black pepper

2 eggs, beaten

2 tablespoons olive oil

1 cup chestnut puree

½ cup warm water

½ cup olive oil

5 cloves garlic, minced

½ cup grated Romano cheese

salt and pepper to taste

Directions

In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.

Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4" wide. Dry for 30 minutes.

Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve immediately.

Info | Chestnut Flour Pancakes

prep: 50 mins cook: 5 mins additional: 20 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Chestnut Pasta

Side Dish,