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½ tsp. Salt
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A dash of Ground Nutmeg
-
A dash of Ground Black Peppers (Kaali Mirch)
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2 Eggs (beaten)
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2 tbsp. Olive Oil (Zetoon Tail)
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1 cup Chestnut Puree
-
½ cup Warm Water
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½ cup All-Purpose Flour (Maida)
-
1 cup Whole Wheat Flour
-
5 cloves of Garlic (Lehsan) (minced)
-
½ cup
Romano Cheese
(grated)
-
Salt (to taste)
-
Black Peppers (Pisi Kaali Mirch) (to taste)
-
½ cup Olive Oil (Zetoon Tail)
- In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; and mix. Make a well in the center and add eggs and 2 tablespoons of olive oil; and beat well.
- In a bowl combine the chestnut puree and ½ cup of water; and add this to the egg mixture. Incorporate the flour and egg mix. Dough will be very stiff. Adjust with more flour or water if necessary. Knead for about 10 minutes and allow the dough to rest for 5 minutes.
- Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine (if you have one). Dust strips with flour. Allow it to slightly dry on a muslin cloth. Cut into long pasta ¼" wide. Dry for about 30 minutes.
- Add the pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil it for 5 minutes; and drain. Mix pasta with olive oil, minced garlic,
romano cheese
, salt and pepper. And serve immediately.
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