It’s great to experiment with flavours and as pasta lovers I am always keep trying something new to jazz things up. In this recipe I have used the electric kitchenAid attachment, however you can use a manual machine, or a simple rolling pin and pastry cutter to make other shapes.
300g Tipo 00 flour,
60g milled whole roasted chestnuts (The Merchant Gourmet)
1 x tsp of salt,
1 x tbsp olive oil,
3 x Eggs,
1 x Egg Yolk.
Combine all the dry ingredients into a bowl,
Make a well in the middle and add the wet ingredients,
Mix well into a dough if kneading by hand, alternatively if using a machine mix for around 10 minutes until the dough comes together,
Test the dough for a spring with your finger,
Wrap in clingfilm and leave to rest for 30 minutes,
On a floured surface, cut a small portion of the dough and roll out into the required shape you desire,
Here I have rolled into balls and placed into the machine with the rigatoni cutter,
As you make the pasta, sprinkle with pasta flour to ensure they do not stick,
Bring a pan of salted water with a drizzle of oil to the boil and add the pasta,
Cook until aldente, around 6 to 7 minutes,
Drain and serve with your choice of sauce.