I was very excited to find a bag of Australian chestnut flour during a recent sneaky trip to The Essential Ingredient. I can get myself into so much trouble in that store, but I’d been wanting some chestnut flour for ages, so I succumbed. I’m very glad to discover you can buy direct from the Cheznut website. This fettuccine seemed a perfect way to serve some beautiful seasonal truffle butter I recently bought at the Cooking Coordinates at the Belconnen Fresh Food Markets.
|1||free range eggs|
|1||free range egg yolk|
To make the pasta, combine the flours in a bowl. Beat together the salt, eggs, yolk and water. Make a well in the middle of the flours, and pour in the wet ingredients. Gradually mix the wet and the dry ingredients together. Once the wet mixture holds its shape, fold all the dry ingredients through, kind of kneading as you go. Knead the dough for about five minutes, till it starts to feel smooth, the leave it to rest for an hour.
Divide the dough into three portions. I don’t think you should need to knead pasta dough very much, make the pasta machine do the work for you. Take one portion of dough and flatten it slightly. Roll it through the pasta machine on its widest setting. Fold the dough in thirds and put it through the machine again. Repeat this process until the dough becomes smooth, elastic and doesn’t break up at the edges. Then roll the dough through the machine at gradually decreasing widths. Stop rolling when you reach the second or third thinnest setting; the pasta will not likely roll very thin. Then roll it through the cutter to make fettuccine. Lay the fettuccine over chopsticks or wooden spoons wedged in your kitchen drawer, or under a book on the table to dry.
Bring a pot of salted water to the boil. Cook the pasta in batches to al dente and drain.
While the pasta is hot, toss it in truffle butter. Serve topped with grated parmesan cheese.