Chestnut Pasta with Brussels Sprouts by Chef Bobby

Ingredients

For the Pasta Dough:

Chestnut Flour 100 grams (approximately 3.5 ounces)

OO Flour or AP Flour 200 grams (approximately 7 ounces)

Eggs 3 each

OO Flour or AP Flour as needed for dusting

For the pasta:

Onion, peeled and diced 1 each

Garlic clove, peeled and chopped 1 each

Extra Virgin Olive Oil as needed

Brussels Sprouts 10 each

Chestnuts 10 each

Salt and Pepper to taste

Butter 2 ounces

Parmigiano Reggiano Cheese, grated 2 ounces, or to taste

Water as need

Directions

For the Pasta Dough:

1. On a clean countertop or surface area combine the flours and shape into a mound. Form a hole in the center of the mound that can hold 3 eggs.

2. Crack the eggs into the center of the mound. This is called the well method, be sure that the flour on the outside of the well is piled high to contain the eggs. With a kitchen fork slowly start to scramble the eggs in a circular motion, simultaneously mixing in the flour to form a paste.

3. Once the paste starts to become thick and the eggs are no longer runny mix the ingredients with your hands. If the dough is sticking to the work surface scrape it together with a dough-scraper or a spatula and form the dough into a ball.

4. If the ball of dough is sticky to the touch sprinkle with flour. Knead the ball of dough until it become elastic. Test the dough by making an indentation with your thumb, if the dough springs back you are done kneading, if it does not spring back and there is a dent in your dough continue to work it until you fully develop the proper elasticity.

If you have a KitchenAid mixer you can combine the ingredients and mix/knead with the dough hook attachment until you reach the same result as above.

5. Wrap the dough so it does not dry out and let it rest for at least one-hour in the refrigerator.

6. Roll the pasta thinly using a pasta machine or a rolling pan, sprinkling with flour as needed. Cut into desired shape.

For the pasta:

1. Trim the Brussels sprouts of their outer leaves, discard the bruised leaves and reserve the green ones. Slice the Brussels sprouts thinly.

2. Score an X on the chestnuts with pairing knife. Place them in a roasting pan with a small amount of water on the bottom of the pan and bake in a 350-degree F oven until the shell separates from the flesh. Cool, peel, chop into smaller pieces, and reserve.

3. In a six-quart rondeau with extra virgin olive oil cook the onion and garlic until tender, season with salt and pepper.

4. In a sauté pan with extra virgin olive oil sauté the sliced Brussels sprouts on a moderate heat until the sprouts are tender but still green, try to achieve a light brown sear on the outside of the sprouts. Season with salt and pepper to taste. Add the sprouts to the rondeau with the onion and garlic.

Sauté the outer leaves, season to taste and reserve.

5. In a pot of boiling salted water cook the pasta until it is tender to the bite.

6. Drain the pasta and add it to the rondeau. On a low flame moisten the ingredients with water, mix in the butter, chestnuts, and half of the cheese. Stir lightly, the pasta should be creamy.

7. Taste, adjust the seasoning. Plate the pasta, top with cheese, the Brussels sprout leaves, and a drizzle of olive oil.

Information

• Yield: 4-6
• Difficulty: Medium
• URL: