Chestnut Pasta

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 dash ground nutmeg
• 1 dash ground black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1 cup chestnut puree
• 1/2 cup warm water
• 1/2 cup olive oil
• 5 cloves garlic, minced
• 1/2 cup grated Romano cheese
• salt and pepper to taste

1. In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
2. Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4" wide. Dry for 30 minutes.
3. Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve immediately.

allpurpose, whole wheat flour, salt, ground nutmeg, ground black pepper, eggs, olive oil, chestnut puree, water, olive oil, garlic, romano cheese, salt

Taken from www.allrecipes.com/recipe/23119/chestnut-pasta/ (may not work)