Chestnut flour tagliatelle

Chestnuts from Valais, brisolée, Valais, Wallis
  • Category

    Side Dish

  • Difficulty


  • Nutritional value / pers.

    469 kcal

  • Total time

    70 min

  • Preparation time

    30 min

  • Cooking time

    5 min

  • Resting time

    35 min

Ingredients (4 people)


  1. Sieve the flour into a large mixing bowl and create a fairly large well in the centre before adding the eggs and four pinches of salt.

  2. Mix the ingredients with a fork. Once everything is combined, knead the dough vigorously with your hands for about ten minutes.

  3. Work the dough into a ball and wrap it in cling film. Leave it to rest for 30 minutes at room temperature.

  4. Divide the dough into three or four parts and roll out each dough ball using a pasta machine by starting on the thickest setting and ending with the thinnest.

    If you don’t have a pasta machine, flour the dough well and roll it out thinly using a rolling pin. Fold it over itself before rolling it out again until you get the desired thickness. Repeat this step for each dough ball.

  5. Feed the pasta strips through the machine equipped with the appropriate cutting attachment in order to cut the tagliatelle to the desired width.

    If you don’t have a pasta machine, cut the pasta strips with a knife to the desired length and width.

  6. To cook the pasta, fill a pan with water and bring it to the boil before adding the tagliatelle. After 3 to 5 minutes of cooking time, drain the pasta and add a knob of butter and some salt.

Recipe by: Mika Amstutz


This dish is the perfect accompaniment for perch fillets in white wine sauce