Locanda Marcella
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 250g strong white “0” flour
  • 150g chestnut flour
  • 4 organic free-range eggs

For the sauce

  • 100g Modena cured ham PDO
  • 20g organic extra-virgin olive oil
  • 20g grated 22-month matured Parmesan cheese
  • 20g local butter
Accompanying wines:
Lambrusco Grasparossa di Castelvetro DOC

Chestnut tagliatelle with Modena ham PDO

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the pasta: sieve the two types of flour together onto a pastry board making a well in the centre. Add the whole eggs and knead together. Chill in the fridge.

For the sauce: cut the cured ham into 1 cm slices and sauté without any fat in a non-stick pan. Once the ham has browned, add the extra-virgin olive oil and half the butter.

Cook the tagliatelle in a large pan of boiling, salted water, drain and add to the sauce mix with a little of the cooking water. Remove from the heat and add the remaining butter, which should be cold, cut into small cubes and the grated Parmesan cheese. Serve piping hot with a sprinkling of grated Parmesan.



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