Chestnut pasta with guanciale, red grapes, grana emulsion

Chestnut pasta might just be the perfect Fall dish.

INGREDIENTS

Chestnut flour pasta

METHOD

Chestnut flour pasta:

  1. Sift the two flours together in a large bowl or on a wooden board.
  2. Form a fountain and crack the eggs in the middle of it, add most of the milk and start kneading until a shiny pasta ball is formed. Place the dough under a dome or in a plastic bag and let it rest for at least 30 minutes.
  3. Roll the pasta with the appropriate machine, or if you are good to do it using a rolling pin excellent, make into fettuccine type pasta and set aside until needed.

Once pasta is made:

  1. Precook the pasta in salted boiling water until done to your liking, reserve some of the cooking water for the sauce.
  2. Preheat a frying pan and into it add the guanciale, render at medium low heat to remove excess fat.
  3. Drain the fat from the guanciale and into the pan add half of the butter and the grapes, sauté on a strong fire for a few seconds and add the pasta water, turn the fire down to medium.
  4. Add the precooked pasta, turn the fire down and add the remaining butter and all cheese, toss to emulsify the sauce and serve immediately.

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