<\/p>\n\n\n\n
400 grams of flour<\/p>\n\n\n\n
4 eggs<\/p>\n\n\n\n
2 teaspoons of ground coffee<\/p>\n\n\n\n
4 slices of thinly cut pancetta<\/p>\n\n\n\n
8-10 sage leaves<\/p>\n\n\n\n
2 tablespoons extra virgin olive oil
\n125 ml dry white wine<\/p>\n\n\n\n
12-16 boiled or roasted chestnuts, shelled
\nsalt and pepper to taste<\/p>\n\n\n\n
To make the pasta, tip the flour onto a\nwooden board and create a wide \u201cwell\u201d in the middle of it. Crack the eggs into\nthis well, add the ground coffee, and begin beating the eggs with a fork until\ncreamy, then slowly incorporating the flour around it until the mixture becomes\ntoo sticky to continue beating. Now with hands, continue gathering flour into\nthe dough bit by bit until you have a dough that is no longer stick to the\ntouch. You can also do this in a bowl rather than a board, or mix in a food\nprocessor rather than by hand. Set aside, covered, for 30 minutes. The dough\nneeds to rest and this time will give the flour time to hydrate properly.<\/p>\n\n\n\n
Roll out the dough on a pasta machine to\nthe second-last setting, dusting with flour along the way to avoid sticking.\nWith a frilled pastry cutter, cut the dough across the short width into 3cm\nthick pappardelle-like short strips.<\/p>\n\n\n\n
When ready to cook, heat a pot of\nwell-salted water to boil.<\/p>\n\n\n\n
In a wide pan, cook the pancetta and sage\nin the olive oil over medium heat until the pancetta is crisp and the sage is\nfragrant and wilted. Pour over the white wine and let simmer for 2 minutes,\nthen add the chestnuts, crumbled into small pieces. Taste for salt \u2013 you may\nnot need it \u2013 and add some black pepper. Set aside until the pasta is ready.<\/p>\n","protected":false},"excerpt":{"rendered":"
Serves 4 400 grams of flour 4 eggs 2 teaspoons of ground coffee 4 slices of thinly cut pancetta 8-10 sage leaves 2 tablespoons extra virgin olive oil 125 ml dry white wine 12-16 boiled or roasted chestnuts, shelled salt and pepper to taste To make the pasta, tip the flour onto a wooden board […]<\/p>\n","protected":false},"author":1,"featured_media":10481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"\n