Homemade Chestnut and Almond Tagliatelle – Translated From chilitonka.com

September 29, 2014


makaron-kasztanowy-z-serem-i-orzechami-chili-tonkaChestnut tagliatelle serving for 4 6 people
• 100 g chestnut flour
• 100 g of flour Almond

1 teaspoon salt
• 2 eggs
• 2 tablespoons olive oil
1.Na countertop mix both types of flour and make a well. Hit the eggs there, pour the olive oil and pour the salt. Production of soft and elastic dough.
2.Owiń dough in cling film and put on a good hour at room temperature.
3.You will divide the dough into 4 parts and roll thin pancakes *. Leave them on the linen cloth to dry out a bit.
4.Posyp flour tortillas and cut into strips. Leave to dry, preferably in a hanging position (eg. At the back of the chair).

* If you use a razor to pasta, follow the instructions attached to it I believe that you know what I mean. The best finish rolling at No. 6 – 7, not to be too thin.

Cooked pasta can be given with a mild cheese, butter and clearing, for example, sprinkled with walnuts. Also tastes great with a dark sauce. Enjoy your meal!


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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