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Tagliatelle di castagne – Chestnuts Tagliatelle

Tagliatelle di castagne – Chestnuts Tagliatelle


Serves 4


For the pasta:

  • 300g of regular flour
  • 200 gr of chestnut flour
  • 3 eggs
  • 3 ½ of egg shells of milk

For the sauce:

  • A knob of butter
  • 10 fine slices of pork cheek
  • 100 gr of walnuts
  • I table spoon of Vagli’s olive oil



1. Mix the chestnut flour and regular plain and eggs together.
2. Make a dry dough and roll the pasta to about 3 mm in height.
3. Roll up the pasta and then cut into strips approx 1.5 cm wide.

For the sauce:

1. Heat the butter with a little bit of olive oil in a pan.
2. Cut the pork cheek into pieces of about 4-5 cm and add to the oil and butter.
3. Fry for approximately 2 minutes and add the walnuts.
4. Leave it to simmer for about 10 min and add the pasta.
5. Stir and serve.