Chestnut Fagotelli in Orange Butter with Chestnut Snow, Sage Crunch and Raz el Hanout

Instructions

1. Step 1 of 12:

    

   First, mix the pasta flour, egg, egg yolk, and salt in a food processor or on the work surface to form a dough. Then knead the dough on the board with your hands until smooth and elastic. The dough should be neither crumbly nor stick to your hands. Cover the dough and let it rest for 1 hour (do not refrigerate!).

2. Step 2 of 12:

    

   Set aside 3 chestnuts for garnish. Finely chop the remaining chestnuts for the filling.

3. Step 3 of 12:

    

   Finely dice the onion. Strip the thyme leaves and rosemary needles.

4. Step 4 of 12:

    

   Melt 1 tbsp butter in a pan. Sauté the chestnuts and onions in it. Add thyme and rosemary, season with salt and pepper. Deglaze with white wine vinegar and let it reduce completely. Add 300 ml vegetable stock and simmer covered until reduced by half.

5. Step 5 of 12:

    

   Purée the chestnuts very finely in a food processor. The mixture should be creamy, but not too firm and not too runny. Fill the mixture into a piping bag and let it cool completely in the fridge.

6. Step 6 of 12:

    

   Gently heat 40 ml olive oil in the sauté pan. Fry the sage leaves in it until crisp over low to medium heat. Remove the sauté pan from the hob.

7. Step 7 of 12:

    

   For the orange butter, melt 1 tbsp butter in a pan. Add the orange zest and sauté briefly. Add the orange juice and 100 ml broth and reduce by half. Season with salt. Then remove from the heat.

8. Step 8 of 12:

    

   Roast the reserved chestnuts in the air fryer for 6 minutes at 195 degrees. (alternatively in a pan without oil)

9. Step 9 of 12:

    

   Cut the pasta dough in half (or into quarters for smaller pasta machines) and, lightly dusted with flour, roll it out thinly with the pasta machine (the second-to-last setting is ideal) so you have a 50-60 cm-long strip of dough. Cut the tip of the piping bag with the filling off 1.5 cm wide and pipe about 1/6 of the filling lengthwise down the centre over the full length of the strip of dough. Brush one long side of the pasta dough lightly with a little cold water. Fold the dry long side over the filling to the lower edge of the dough, pressing the edges together. Using your index finger and thumb, flatten the filled strand lengthwise at intervals of about 1.5 cm. Trim off any excess dough lengthwise with the pastry wheel about 5 mm behind the filling. Cut the strand into sections in between with the pastry wheel. Place the fagotelli carefully on a tray lightly dusted with pasta flour. Repeat with the remaining dough and filling.

10. Step 10 of 12:

     

    Bring plenty of salted water to a boil in a pot for the pasta. Warm the orange butter, but do not let it boil.

11. Step 11 of 12:

     

    Cook the pasta in boiling salted water for 2-3 minutes until al dente. Lift the pasta out of the water with a slotted spoon and let it drain briefly.

12. Step 12 of 12:

     

    Add the pasta to the orange butter and toss briefly. Arrange the fagotelli with orange butter on plates. Finely grate or crumble the toasted chestnuts over the top. Garnish with sage leaves and drizzle with a little sage oil. Sprinkle with 1-2 pinches of raz el hanout.