Il Cucinologo
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Chestnut Tagliatelle with Ragù

17/11/2023

Chestnut tagliatelle with ragù are a dish with an intense autumnal flavor. Here’s how to prepare them:

Ingredients

  • 200 g chestnut flour
  • 300 g 00 flour
  • 4 eggs
  • Water as needed (if necessary)
  • Salt to taste

For the ragù:

  • 300 g mixed ground meat (beef and pork)
  • 1 carrot, finely chopped
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove
  • 500 ml tomato passata
  • 1 glass of red wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 bay leaf (optional)
  • grated Parmesan for serving

Preparation

  1. In a large bowl, combine the sifted flours. Make the classic well and add the eggs with a pinch of salt in the center.
  2. Start kneading from the center, gradually incorporating the flour from the sides. If the dough is too dry, add a little water to achieve a soft but not sticky consistency.
  3. Work the dough on a floured surface until it is smooth and elastic. Wrap in plastic wrap and let rest for about 30 minutes.
  4. After resting, take the dough and roll it out with a rolling pin or pasta machine until you get a thin sheet. Cut into wide strips to form the tagliatelle.
  5. For the ragù, in a large pot, sauté the onion, carrot, and celery with oil and garlic. Once golden, remove the garlic and add the ground meat, letting it brown well.
  6. Deglaze with red wine and let the alcohol evaporate.
  7. Add the tomato passata, bay leaf, salt, and pepper. Let cook on low heat for at least 2 hours, stirring occasionally. If necessary, add a little water to prevent the ragù from drying out too much.
  8. Cook the chestnut tagliatelle in plenty of boiling salted water for a few minutes, until al dente.
  9. Drain the pasta and add it to the pot with the ragù, tossing to combine the flavors well.
  10. Serve the tagliatelle hot with a sprinkle of grated Parmesan.

Curiosities

Chestnut tagliatelle are typical of Italian mountain areas where chestnuts are abundant. Chestnut flour gives the pasta a sweet and slightly smoky flavor that pairs well with rich and flavorful sauces like meat ragù. This tagliatelle recipe can be considered a “rustic” variant of the more classic egg tagliatelle.