Illustration by Fortuna Todisco for Essen A taste Magazine© | Tagliatelle di Farina di castagne con zucca e anacardi
Fortuna created for us a brand new autumn household recipe. It has to be prepared in warm indoors forgetting outside cold and cloudy windows.
The days are getting shorter, temperatures drop, bodys are dressed, the old lady who fills our chestnut basket, the warmth surrounds us.
Chestnut flour tagliatelle with pumpkin and cashews
Balance chestnut flour and white flour in a ratio of 2/10
Add an egg every 110 grs of flour (pudding could be sticky in this case add some white flour)
To avoid chestnuts sweetness, add some – more than some – grated ginger
Cut in little cubes the pumpkin and brown in a pan .
Now drain pasta and, almost immediately, a minute, maybe two, (it baked in a moment), put it together with pumpkin in a pan just the time to add the flavor.
Tagliatelle now needs an opposite kind of flavors
_stir fried cashews, toasted and crumbled
_a huge sprinkling of pepper.