Handmade Chestnut Rigatoni With Braised Veal, Squash, Shaved Brussels Sprouts, And Pecorino
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 ounce chestnut flour
  • 3 ounce bread flour
  • 1/4 teaspoon baking soda
  • 1 egg white
  • 2 ounce water
  • 1 pound braised veal meat, or duck confit
  • 2 cup veal cooking liquid or chicken stock
  • 1 cup brussels sprouts, shaved or thinly sliced
  • 1 cup roasted butternut squash
  • fresh grated pecorino cheese, as needed
Directions
  1. Combine the flours and baking soda in the bowl of a KitchenAid mixer fitted with the paddle attachment. Add the egg white and water and mix at low speed for 2 minutes.
  2. The dough will be in pieces, not 1 solid ball. Gather the pieces of dough, press them together and wrap tightly in plastic and set aside to rest for 30 minutes.
  3. Cut the pieces of dough into walnut-sized pieces, roll into a ball pass through the KitchenAid pasta extruder with a rigatoni die. Catch the pieces on a floured baking sheet. Rest uncovered until ready to cook.
  4. Bring a large pot of salted water to a boil.
  5. In a separate pan, heat the veal in its cooking liquid.
  6. Add the pasta to the boiling water and cook 3 minutes. Transfer the pasta, along with some of the water into the pan with the veal. Return the pan to a simmer and add the Brussels sprouts and squash. Cook everything together 1 minute more, stir in the cheese, and divide among bowls.