Chestnut Flour Pasta - - Stracci di Castagne

Prep Time: 20 minutes

Cook Time: 3 minutes

Ingredients:

• 2 1/2 cups (300 g) all purpose unbleached flour
• 4/5 cup (100 g) chestnut flour
• 4 eggs
• 2 tablespoons olive oil
• 1/2 cup butter, melted and seasoned with a sprig of fresh sage
• Salt & pepper to taste

Preparation:

Sift and combine the flours, form them into a mound, scoop a well in the mound, and crack the eggs into it, together with the oil and a pinch of salt. Knead the dough for 10-15 minutes, or until it is firm and elastic (see instructions if need be). Roll it out dime-thin, and then cut the sheet into irregular pieces using a serrated pastry wheel (stracci means rags). Cook the stracci a minute or two in abundant salted water, and serve them seasoned with the sage-laced butter.

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