Preparation

1. Mix 200 grams of chestnut flour together with 350 grams of flour, three eggs, salt and a bit of lukewarm water. Once reached a uniform and slightly elastic consistency, stretch and pull it by hand, with the help of a rolling pin until you get a thin and compact puff pastry.

2. Turn it upside down often, to prevent it from sticking to the work table (ideally marble). Flour it lightly, roll it up and cut about an inch wide portions (or more as you like).

3. Shaken gently the tagliatelle obtained and, with your hands still stained with flour, put it on a rather large confectionery paper container, (which will avoid that your “creatures” end up sticking to each other!).

4. Cook, stirring frequently, for three or four minutes in abundant salted boiling water. To avoid shameful tangles, take the advantage of an old trick: before tossing the tagliatelle into water, pour a few drops of oil into the pot .

5. When cooked, drain and dress quickly (it tends to absorb water very quickly!) with pesto and fresh pecorino cheese. The best method is to pour it into a large container, already containing a portion of the necessary pesto.

6. Add a little extra virgin olive oil, and finish with the remaining precious basil sauce. Add the grated pecorino cheese, only after having well stirred the generously topped tagliatelle. Place in the centre of the plate a sprig of fresh basil.

Bon appetite !!