Chestnut Pasta with Walnut Sauce

Ingredients

• 200 g chestnuts (canned)
• 1 egg
• Salt
• 1 pinch chili powder
• 2 tbsp olive oil
• 100 g chestnut flour
• 300 g wheat flour
• flour (for working)
• 250 g ricotta
• 250 ml Whipping Cream
• 100 g walnut kernels
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp parmesan (freshly grated)

Instructions

1. 1.

   Drain the chestnuts, rinse briefly and let them drain. Then finely puree, add the egg, a pinch of salt, chili powder, oil and flour. Add just enough flour until a smooth, supple dough forms. Knead the dough vigorously, shape into a ball and wrap in cling film for about 30 minutes. Afterwards use a pasta machine to make pappardelle in portions. Shape into nests on a floured work surface and let dry for about 10 minutes.

2. 2.

   Meanwhile, combine ricotta, cream, half of the walnut kernels, salt, pepper, nutmeg and parmesan in a blender and puree finely.

3. 3.

   Cook the noodles in salted water for 3-4 minutes al dente. Drain, reserve some cooking water, then mix the pasta with the ricotta cream in the pot. If the sauce is too thick, stir in an additional 3-4 tbsp of reserved water. Spread the chestnut pappardelle on plates, sprinkle with the remaining chopped walnut halves and serve immediately.