Chestnuts Tagliatelle with Cauliflower and Potatoes

Chestnuts tagliatelle with cauliflower crispy potatoes, anchovies (you can avoid if you are vegetarian) and obviously some chilli because a bit of spice goes a long way!

Homemade Tagliatelle are a perfect first dish for the festivities that are coming up!

Recipe

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Chestnuts Tagliatelle with Cauliflower and Potatoes

Prep Time20 mins

Cook Time20 mins

Course: pasta

Cuisine: Italian

Servings: 4 people

Author: Alessandra

Ingredients

For the drought:

• 100 gr. 00 flour
• 100 gr. re-milled semolina
• 100 gr. Chestnut flour
• 3 fresh eggs
• 3 tablespoons sunflower oil

For the dressing:

• 250 gr. potatoes
• 1 medium cabbage
• 1 sprig of fresh rosemary
• 6/7 anchovies
• chili pepper
• broth or water to taste
• bread crumbs
• extra virgin oil

Instructions

• In a bowl, pour the flour, form a hollow in the center and add the eggs and the oil. With the levers of a fork, start mixing the ingredients. Transfer the mixture to the lightly floured pastry board and begin to knead for about 10 minutes, until a smooth and homogeneous mixture is obtained, adding a little flour or a drop of warm water, if necessary.
• Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.
• Pull the pasta with the machine or by hand and cut the tagliatelle.
• Peel the potatoes, wash them and cut them into cubes. Clean the cabbage, wash it and cut the tops and the stem after removing the hardest part.
• Heat the oil in a large pan where you will melt the anchovies, add the vegetables. Sauté a few minutes, add the chopped rosemary, the red pepper, lower the heat and cook for 10 minutes or until the vegetables are cooked but firm, adding a little broth or hot water (pasta cooking is fine).
• Toast the breadcrumbs in a pan with 2 tablespoons of oil, mixing it until it becomes light brown.
• Meanwhile, cook the tagliatelle in plenty of salted water for a few minutes. Drain the pasta, retaining a little of the cooking water, and transfer it directly to the pan with the vegetables. Raise the heat, add the cooking water and cook for a couple of minutes, stirring constantly.
• Sprinkle with breadcrumbs and serve immediately.