Name: Flavorful Chestnut Fettuccini with Gorgonzola and Apple
Ingredients: Buckwheat and Chestnut Pasta (Gluten Free):; 4.6 oz (130g) buckwheat flour; 4.2 oz (120g) Chestnut flour; ½ teaspoon carob flour; 3.4 fl oz (100ml) water; 1 tbs oil; Sauce:; 1 apple; 9 oz (250g) gorgonzola

Want to step away from tradition pasta dishes for a change? Look no further! Our chestnut based pasta recipe is topped with gorgonzola cheese and apples, to give your taste buds a flavorful change!

Ingredients

Buckwheat and Chestnut Pasta (Gluten Free):
4.6 oz (130g) buckwheat flour
4.2 oz (120g) Chestnut flour
½ teaspoon carob flour
3.4 fl oz (100ml) water

1 tbs oil
Sauce:
1 apple
9 oz (250g) gorgonzola

Instructions

1. Cut the apple into medium-sized slices.
2. Melt the gorgonzola in a small pan and add the apple slices.
3. Add a little cooking water, if required, to make the sauce creamier.
4. Cook the pasta in salted water.
5. Drain, put in a bowl and add the gorgonzola and apple sauce.
6. Mix well and serve.
Suggestion:
The consistency of a dough based on chestnut flour depends strongly on the amount of eggs used. For best results, you can adjust the ratio of eggs to water according to your needs. If any pasta is left inside, please use the extrusion only function.

Flavorful Chestnut Fettuccini with Gorgonzola and Apple

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Chestnut Flour Fettuccini with Gorgonzola and Apple

Ingredients

Instructions

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