Matte Picagge (Pasta) made from Chestnut Flour with Pesto Sauce
Ingredients: For 2-3 servings: 100g white flour 00, 100g chestnut flour (ground with stone), 1 egg, 1 teaspoon of oil, warm water as needed (about the weight of an egg) - or you can even add another egg, especially when you are not very experienced in making pasta at home, salt, 100g basil pesto. You can find recipes here http://www.Reteteculinare.Ro/forum/discutii/pesto-8686/
Chestnut flour is a special ingredient that gives pasta a distinct flavor and a unique texture. It is important to sift the flour before using it, as this ensures that it mixes evenly and prevents lumps from forming, which can affect the final consistency of the dough.
To start, I sifted both types of flour onto a clean work surface, forming a well in the center. Into this well, I cracked a fresh egg, added a pinch of salt and the oil, essential ingredients that will enrich the dough. After mixing the ingredients well, I began to gradually add warm water, being careful not to add too much at once, so that I could control the consistency of the dough.
I kneaded the dough just enough to obtain a soft and elastic mass, without overdoing it to avoid making it too tough. Once I had a nice ball of dough, I wrapped it in plastic wrap and let it rest for about two hours. It is important to let the dough rest, but not less than 30 minutes, to allow the gluten to relax.
After the resting time was up, I began to roll out the dough. Using a rolling pin or a pasta machine, I rolled out a thin sheet, about the thickness of a knife blade. I used white flour to prevent sticking to the work surface or the rolling pin. Once the sheet was ready, I carefully folded it and cut wide strips for tagliatelle, but I could also use various shapes, such as 9x9 cm squares or diamonds, depending on preference. Additionally, to add a touch of elegance, I used a fluted wheel to cut the edges of the pasta.
I brought water to a boil in a large pot, and when it started to bubble, I added salt, essential for flavoring the pasta. I then reduced the heat and carefully added the pasta to the water. It is important not to let them boil too long; when they rise to the surface, you know they are ready. It is essential not to let the pasta sit in boiling water, otherwise, they can become waterlogged and turn gummy.
After the pasta is cooked, I drained it using a colander or alternatively, I used a special tool for tagliatelle. I transferred it to a large bowl and added half of the pesto sauce, gently mixing to avoid breaking the pasta. I then portioned the pasta into plates and added the remaining half of the pesto sauce on top with a spoon, thus providing an extra burst of flavor and an appetizing appearance. This simple yet sophisticated recipe brings a touch of authenticity to your kitchen.
