Wheat and chestnut-flour ribbons served with a simple ricotta and Parmesan sauce.
Origin Guinadi
Servings 4 servings
Time ≈ 1 h
Ingredients
200 g type 00 wheat flour
100 g chestnut flour
150–170 ml lukewarm water
6 g salt
250 g ricotta
60 g grated Parmesan
1 ladle cooking water
1 tbsp olive oil
Method
Mix both flours with the salt. Add the water gradually, knead for 8 minutes and rest for 30 minutes.
Roll the dough to 1.5–2 mm and cut into 5–6 mm ribbons. Cook for 3–5 minutes in a large pan of salted water.
Whisk the ricotta with Parmesan, oil and cooking water. Add the hot cazzutei and serve immediately.