Good this pasta! I had tried it a long time ago, and finally I did it again!Complicated as it is to find chestnut flour here in Germany, the last time I was in Italy I bought it and now I'm proposing it to all friends and acquaintances ...Next time I will prepare with this also trofiette with walnut sauce ... or with pesto.For now here is the recipe: Yes you can also do the dough without eggs, last time I did without, so you can do it with or without eggs, . You can omit them .
Half chestnut flour, half whole wheat flour (I used whole spelled flour and a little plain wholemeal flour: it's THE SAME, you can also use plain white flour)
Water (enough to make an elastic not stickydough )
salt (do not forget it because Chestnut Pasta tends to be a little sweet)
For THE SAUCE: for 4 people
4 porris (leaks)
200 grams of diced bacon
2 tablespoons of oil
1 spoon of butter
2-3 teaspoons of fennel seeds
optional: 1 tablespoon of sunflower seeds or some coarsely chopped walnuts
Mix the flours with the eggs and maybe afterwards see if it is required a little water (i. The important thing is that dough remains elastic but not sticky on the hands. Let it rest covered with a cloth, and in the meantime prepare the dressing:Wash well the leeks well, slice them, including the green part and put them in a pan with 2 tablespoons of oil and a little water. - Let them stew. Add salt, pepper and fennel seeds.
Then prepare the pasta: tagliatelle or, as I did, maltagliati (that means: bad shaped!!)create a sort of flat pasta like lasagna and then with a knife, cut the strips irregularly.Let them boil in salted water with a tablespoon of sunflower oil.Heat the leeks and give a last browning adding the bacon and some sunflower seeds or some walnuts in small pieces.Season the pasta and add a knob of butter on the hot pasta so that it melts.Enjoy your meal!