Chestnut flour pappardelle with rustic ragout

One of the recipes dearest to me and which I propose and serve to my customers very often in Autumn, precisely the handmade chestnut flour Pappardelle with rustic ragout.

Tasty first course with seasonal ingredients full of flavors and aromas that we feel every day in our Tuscany.

Ingredients to proceed with the preparation of the recipe for 4 people

For (the chestnut pappardelle) the handmade pasta:

For the handmade pasta: For the rustic ragout:
  • 250 g of 00 flour
  • 100 g of chestnut flour
  • 3 eggs
  • 1 pinch of salt
  • A little water if needed
  • 1/2 red onion
  • 1 cloves of garlic
  • 1/2 Chilli
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 sausages
  • 3 slices of bacon spread
  • 50 g of peeled tomatoes
  • A handful of dried mushrooms
  • White wine

Once I have carefully prepared all the ingredients for the preparation of the chestnut flour pappardelle with rustic meat sauce, we proceed to the preparation of the handmade pasta and the meat sauce.

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How to prepare chestnut flour pappardelle with rustic ragout

To prepare the pasta (chestnut pappardelle) we use chestnut flour from Garfagnana, 00 flour, eggs, a little water if needed and a pinch of salt.

So let’s start by making a fountain on a wooden table with the two previously sifted flours.

Break the eggs into a bowl, beat them, add a pinch of salt and put them in the center of the flour.

With a fork we begin to mix the flour with the eggs, being careful not to let them come out of the circle.

When everything is well blended, work the dough with your hands until you get a perfectly smooth ball.

Cover with plastic wrap and let it rest for about an hour.

Let’s now move on to the preparation of the rustic ragout.

Finely beat a red onion and put it in a saucepan with extra virgin olive oil, the chilli pepper and the whole garlic and let it fry gently.

As soon as it reaches a coppery color, add the bacon previously cut into strips and brown it well.

Now let’s put the skinned and unmade sausages with the hands, let’s brown and blend everything with the white wine.

Lo chef consiglia di prestare sempre molta attenzione alla cottura del ragù rustico, assaggiare spesso è la soluzione più indicata

Once the alcoholic part has evaporated, lower the heat, add the peeled tomatoes, the dried porcini mushrooms previously soaked in warm water and chopped with a knife, bay leaf, cinnamon and the mushroom soaking liquid.

Season with salt and pepper and cook for about half an hour.

Let’s go back to the handmade pasta for the chestnut pappardelle

In the meantime, helping ourselves with the rolling pin, we roll out the dough, pass it several times in the mixer until it reaches the desired thickness and cut it to obtain pappardelle.

La pasta fatta a mano con la farina di castagne regala un sapore inconfondibile al palato e si sposa con il ragù rustico perfettamente.

The final phase of the chestnut flour pappardelle recipe with rustic ragout

We light the burners in the kitchen, place a saucepan large enough and put the water on to boil, salt it and bring it to a boil a few minutes before serving at the table, pour our fresh pasta and cook it for about three minutes, then drain the pasta and pour it into the saucepan, mixing well with the sauce so that the pappardella absorbs the sauce, giving us all the flavor of the rustic ragout we have prepared with each bite.

The advice of  Giovanni Fiorentini Chef

Serve the chestnut flour pappardelle with rustic ragout with a sprinkling of pecorino romano.

Chef Privato

Giovanni Fiorentini

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