Hiding in the freezer was some chestnut pasta dough. Several weeks ago, I made chestnut flour pappardelle for dinner, but the batch was too big for that evening. In Italy, I learned that fresh pasta dough can be frozen with no ill effects, so we froze it.
Fast forward to tonight:
Cutting fettuccini
Tiny noodle nests
Going for a quick dip...
Fresh pasta only needs 2 minutes to cook.
Totally makes up for the hands-on time.
The sparse toppings I was able to rustle up:
Olive oil pressed this October at Villa Campestri
Crumbled blue cheese
Some chopped celery leaves for color.
Did I mention the fridge was nearly empty?
But it all turned out pretty damn delicious.
Easy Pasta Ratio Rules:
For every one egg, use 100g of flour.
Also, one egg = one portion.
So if you have 10 people coming over for dinner, use 10 eggs and 1kg of flour.
If you want to use chestnut flour like I did for tonight's fettuccini, use 50/50 chestnut flour and Tipo 0 pasta flour.
Thanks to the boys in the Villa Campestri Restaurant in Vicchio di Mugello for all the pasta knowledge. Grazie infinite Jerry e Samuele!
