{"id":2793,"date":"2024-10-17T10:10:12","date_gmt":"2024-10-17T08:10:12","guid":{"rendered":"https:\/\/www.giovannifiorentini.it\/pappardelle-farina-castagne-ragu-rustico\/"},"modified":"2025-05-29T11:19:04","modified_gmt":"2025-05-29T09:19:04","slug":"chestnut-flour-pappardelle-with-rustic-ragout","status":"publish","type":"post","link":"https:\/\/www.giovannifiorentini.it\/en\/chestnut-flour-pappardelle-with-rustic-ragout\/","title":{"rendered":"Chestnut flour pappardelle with rustic ragout"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b\">\n.flex_column.av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b av_three_fourth  avia-builder-el-0  el_before_av_one_fourth  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-csiedy-6f60090ff82d729039dbd04585dd2179 '  ><div class='avia_textblock' ><h2>Chestnut flour pappardelle with rustic ragout<\/h2>\n<p>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.<\/p>\n<p>Tasty first course with seasonal ingredients full of flavors and aromas that we feel every day in our Tuscany.<\/p>\n<h3>Ingredients to proceed with the preparation of the recipe for 4 people<\/h3>\n<p><b>For (the chestnut pappardelle) the handmade pasta:<\/b><\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>For the handmade pasta:<\/strong><\/td>\n<td><strong>For the rustic ragout:<\/strong><\/td>\n<\/tr>\n<tr>\n<td>\n<ul>\n<li>250 g of 00 flour<\/li>\n<li>100 g of chestnut flour<\/li>\n<li>3 eggs<\/li>\n<li>1 pinch of salt<\/li>\n<li>A little water if needed<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>1\/2 red onion<\/li>\n<li>1 cloves of garlic<\/li>\n<li>1\/2 Chilli<\/li>\n<li>1 bay leaf<\/li>\n<li>1 cinnamon stick<\/li>\n<li>3 sausages<\/li>\n<li>3 slices of bacon spread<\/li>\n<li>50 g of peeled tomatoes<\/li>\n<li>A handful of dried mushrooms<\/li>\n<li>White wine<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>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.<\/p>\n<blockquote>\n<p><strong>Do you want to make a welcome surprise to your guests? <a href=\"https:\/\/www.giovannifiorentini.it\/en\/private-chef-lucca\/\">Clicca s\u00f9 cuoco domicilio Lucca<\/a><\/strong><\/p>\n<\/blockquote>\n<h2>How to prepare chestnut flour pappardelle with rustic ragout<\/h2>\n<p>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.<\/p>\n<p>So let&#8217;s start by making a fountain on a wooden table with the two previously sifted flours.<\/p>\n<p>Break the eggs into a bowl, beat them, add a pinch of salt and put them in the center of the flour.<\/p>\n<p>With a fork we begin to mix the flour with the eggs, being careful not to let them come out of the circle.<\/p>\n<p>When everything is well blended, work the dough with your hands until you get a perfectly smooth ball.<\/p>\n<p>Cover with plastic wrap and let it rest for about an hour.<\/p>\n<h3>Let&#8217;s now move on to the preparation of the rustic ragout.<\/h3>\n<p>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.<\/p>\n<p>As soon as it reaches a coppery color, add the bacon previously cut into strips and brown it well.<\/p>\n<p>Now let&#8217;s put the skinned and unmade sausages with the hands, let&#8217;s brown and blend everything with the white wine.<\/p>\n<div id=\"attachment_1816\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-1816\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-1816 size-full\" src=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/ragu-rustico-giovanni-fiorentini.jpg\" alt=\"\" width=\"750\" height=\"563\" srcset=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/ragu-rustico-giovanni-fiorentini.jpg 750w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/ragu-rustico-giovanni-fiorentini-300x225.jpg 300w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/ragu-rustico-giovanni-fiorentini-705x529.jpg 705w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><p id=\"caption-attachment-1816\" class=\"wp-caption-text\">Lo chef consiglia di prestare sempre molta attenzione alla cottura del rag\u00f9 rustico, assaggiare spesso \u00e8 la soluzione pi\u00f9 indicata<\/p><\/div>\n<p>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.<\/p>\n<p>Season with salt and pepper and cook for about half an hour.<\/p>\n<h3>Let&#8217;s go back to the handmade pasta for the chestnut pappardelle<\/h3>\n<p>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.<\/p>\n<div id=\"attachment_1815\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-1815\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-1815 size-full\" src=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/pappardelle-farina-castagne.jpg\" alt=\"\" width=\"750\" height=\"406\" srcset=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/pappardelle-farina-castagne.jpg 750w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/pappardelle-farina-castagne-300x162.jpg 300w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2020\/10\/pappardelle-farina-castagne-705x382.jpg 705w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><p id=\"caption-attachment-1815\" class=\"wp-caption-text\">La pasta fatta a mano con la farina di castagne regala un sapore inconfondibile al palato e si sposa con il rag\u00f9 rustico perfettamente.<\/p><\/div>\n<h3>The final phase of the chestnut flour pappardelle recipe with rustic ragout<\/h3>\n<p>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.<\/p>\n<blockquote>\n<p><strong>The advice of \u00a0<a title=\"Cuoco domicilio pisa\" href=\"https:\/\/www.giovannifiorentini.it\/en\">Giovanni Fiorentini Chef<\/a><\/strong><\/p>\n<p><strong>Serve the chestnut flour pappardelle with rustic ragout with a sprinkling of pecorino romano.<\/strong><\/p>\n<\/blockquote>\n<\/div><\/section><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-b1enza-f9c65d21ec723a7f5385b7650d618a40\">\n.flex_column.av-b1enza-f9c65d21ec723a7f5385b7650d618a40{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-b1enza-f9c65d21ec723a7f5385b7650d618a40 av_one_fourth  avia-builder-el-2  el_after_av_three_fourth  avia-builder-el-last  flex_column_div av-zero-column-padding  '     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-49esue-7b8c8c3ac02cc2d3bcc4ba523eaab91e\">\n#top 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ragout&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,9],"tags":[],"_links":{"self":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2793"}],"collection":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/comments?post=2793"}],"version-history":[{"count":6,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2793\/revisions"}],"predecessor-version":[{"id":3305,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2793\/revisions\/3305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/media\/2627"}],"wp:attachment":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/media?parent=2793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/categories?post=2793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/tags?post=2793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}