Chestnut Pappardelle with Walnut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 200 grams Chestnuts (canned)
- 1 egg
- salt
- 1 pinch Chili powder
- 2 Tbsps olive oil
- 100 grams Chestnut flour
- 300 grams Pastry flour
- Pastry flour (for the work surface)
- For the sauce
- 250 grams Ricotta cheese
- 250 milliliters Whipped cream
- 100 grams Walnut
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps freshly grated Parmesan
Preparation steps
Drain the chestnuts, briefly rinse and drain again. Then puree with the egg, salt, chili powder, oil and flour. Add flour until a smooth, pliable dough forms. Knead the dough vigorously, work into a ball and let rest, wrapped in plastic wrap, for about 30 minutes. Then use a pasta machine to make papardelle pasta. Shape these into nests and leave to dry for about 10 minutes on a floured surface.
Meanwhile, put the ricotta, cream, half of the walnuts, salt, pepper, nutmeg and parmesan into a blender and puree.
Cook the pasta in salted water for 3-4 minutes, until al dente. Then drain, using something to catch the cooking water. Mix the pasta with the ricotta cream in a pasta pot. Add in another 3-4 tablespoons of the cooking water if needed. The sauce should be thick. Distribute the chestnut pappardelle on plates, sprinkle with the remaining chopped walnut halves and serve immediately.
