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Chestnut Tagliatelle with ragù

17/11/2023

Chestnut Tagliatelle with ragù is a dish with an intense autumnal flavor. Here is how to prepare it:

Ingredients

  • 200 g of chestnut flour
  • 300 g of all-purpose flour
  • 4 eggs
  • Water as needed (if necessary)
  • Salt to taste

For the ragù:

  • 300 g of mixed ground meat (beef and pork)
  • 1 carrot, finely chopped
  • 1 small onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 clove of garlic
  • 500 ml of tomato passata
  • 1 glass of red wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 bay leaf (optional)
  • Grated parmesan cheese to serve

Preparation

  1. In a large bowl, mix the sifted flours. Make a well in the center and add the eggs with a pinch of salt.
  2. Start kneading from the center, gradually incorporating the flour from the sides. If the dough is too dry, add a little water to achieve a soft but non-sticky consistency.
  3. Work the dough on a floured surface until it is smooth and elastic. Wrap in cling film and let it rest for about 30 minutes.
  4. After resting, take the dough and roll it out with a rolling pin or a pasta machine to get a thin sheet. Cut into wide strips to form the tagliatelle.
  5. For the ragù, in a large saucepan sauté the onion, carrot, and celery with the oil and garlic. Once golden, remove the garlic and add the ground meat, letting it brown well.
  6. Deglaze with the red wine and let the alcohol evaporate.
  7. Add the tomato passata, bay leaf, salt, and pepper. Cook over low heat for at least 2 hours, stirring occasionally. If necessary, add a little water to prevent the ragù from drying out too much.
  8. Cook the chestnut tagliatelle in abundant boiling salted water for a few minutes, until al dente.
  9. Drain the pasta and pour it into the pot with the ragù, tossing it to mix the flavors well.
  10. Serve the tagliatelle piping hot with a sprinkle of grated parmesan cheese.

Curiosity

Chestnut tagliatelle is typical of the mountainous areas of Italy where chestnut trees are abundant. Chestnut flour gives the pasta a sweet and slightly smoky taste that pairs well with rich and tasty sauces like meat ragù. This tagliatelle recipe can be considered a “rustic” variant of the more classic egg tagliatelle.