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All purpose flour - 125 gms
Chestnut flour - 125 gms
Eggs - 2
Olive oil - 1 tsp
Salt  -1 tsp


  • Combine all the ingredients in the bowl of a stand type mixer fitted with dough hook.
  • Mix together and knead until the dough is smooth, about 10 minutes.
  • Roll out and cut using a pasta rolling machine.
  • to cook fresh pasta, bring 4 litres of salted water to a boil, add the pasta, and cook for 3-5 minutes, until the pasta is floating.
  • Strain and serve. It matches well with Gorgonzola cream sauce.
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