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160g 00 flour 40g remilled durum wheat semolina 1/4 fine-grained salt 2 eggs 1/2 tbsp. extra-virgin olive oil
For the dressing
50g Speck Alto Adige PGI 35g butter A few sage leaves 90g pre-cooked chestnuts Ground black pepper
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Remilled durum wheat semolina
320g 00 flour 80g remilled durum wheat semolina ½ fine-grained salt 4 eggs 1 tbsp. extra-virgin olive oil
100g Speck Alto Adige PGI 70g butter A few sage leaves 180g pre-cooked chestnuts Ground black pepper
640g 00 flour 160g remilled durum wheat semolina 1 fine-grained salt 8 eggs 2 tbsp. extra-virgin olive oil
200g Speck Alto Adige PGI 140g butter A few sage leaves 360g pre-cooked chestnuts Ground black pepper
Preparation
Combine the 00 flour, remilled durum wheat semolina and salt in a bowl. Add the eggs and oil and mix. Begin by bringing the dough together with a fork and then hand-knead until a smooth dough forms. Wrap the dough in cling film and leave to rest for 30 minutes at room temperature. In the meantime, slice the Speck Alto Adige PGI into matchsticks. Break off a quarter of the dough, leaving the remainder wrapped in cling film so that it will not dry out.
Roll the dough out into sheets of approx. 1mm thick using a rolling pin or a pasta machine. Dust every sheet well with remilled durum wheat semolina and roll into a pinwheel, starting from the short side of the sheet. Use a sharp knife to slice the tagliatelle into strips of approx. 8mm wide. Unravel the strips, place them on the work surface or pastry board and twist to form small nests. Repeat until you have used all the dough.
Pre-heat a non-stick frying pan, stir in the butter, speck matchsticks and sage leaves, and sauté for a few minutes until the butter is infused with the sage and the speck is crispy. Cook the tagliatelle for a few minutes in a large pan of boiling, salted water. Drain the tagliatelle and add to the frying pan with the butter and the speck. Crumble the chestnuts into the pan and toss everything together for a few minutes, adding a little of the cooking water if necessary. Season with a grind of black pepper and serve the tagliatelle.
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