Chestnut pasta with pork and cabbage (fettuccine di castagne con verze e costine)

By Michael Bonacini
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For the pasta:

  • 1-1/2 (360 milliliters) cups flour
  • 1-1/2 cups (360 milliliters) chestnut flour
  • 1/2 teaspoon (2.5 milliliters) salt
  • 4 eggs
  • 1 egg yolk
  • 1 tablespoon (15 milliliters) olive oil

For the pork:

  • 1/4 cup (60 milliliters) olive oil
  • 907 grams pork spare ribs (cut into individual pieces)
  • 1 cup (240 milliliters) diced onion
  • 1/2 cup (120 milliliters) diced carrot
  • 1/2 cup (120 milliliters) diced celery
  • 1 cup (240 milliliters) dry white wine
  • 1 cup (240 milliliters) vegetable broth
  • 4 cups (960 milliliters) finely sliced Savoy cabbage
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper

To garnish:

  • Extra virgin olive oil
  • Grana Padano cheese, grated
  • Ground black pepper

Special equipment:

  • Pasta roller


For the pasta:

  1. Whisk the flours and salt until combined thoroughly and pour into a mound on working surface. Create a well in the middle and add eggs, egg yolk, and olive oil. Whisk the eggs and oil together, then slowly start whisking in the flour, using your hands when it becomes necessary, until it combines to form a ball of dough. Knead the ball for ten minutes or until supple and elastic. Set dough aside to rest for 20 minutes.
  2. Make thin sheets of pasta by feeding pieces of dough through a pasta roller on progressively thinner settings until you reach the fifth setting. Run sheets through pasta machine to create fettuccine noodles. Cook fettuccine in a large pot of salted boil water until al dente. 

For the pork:

  1. Heat olive oil in a skillet over medium. Add pork ribs to skillet and brown. Transfer pork ribs to a plate and add onion, carrot, and celery to pan. Add the white wine and scrape the pork bits up from the bottom of the pan. Add the vegetable broth and browned pork ribs and stir to combine. Cover skillet and simmer over medium-low heat for one and a half hours or until meat is tender and falling off the bone.
  2. Transfer pork ribs from skillet to cutting board. Remove meat from bones and cut into bite-sized pieces. Transfer meat back into skillet along with the sliced Savoy cabbage, salt, and pepper. Continue cooking until cabbage is tender and liquid has evaporated by about half. Toss with cooked chestnut pasta. Top with drizzle of high quality extra virgin olive oil, grated Grana Padano cheese and ground black pepper

Buon appetito!


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