For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.
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Combine the flours and baking soda in the bowl of a KitchenAid mixer fitted with the paddle attachment. Add the egg white and water and mix at low speed for 2 minutes.
The dough will be in pieces, not 1 solid ball. Gather the pieces of dough, press them together and wrap tightly in plastic and set aside to rest for 30 minutes.
Cut the pieces of dough into walnut-sized pieces, roll into a ball pass through the KitchenAid pasta extruder with a rigatoni die. Catch the pieces on a floured baking sheet. Rest uncovered until ready to cook.
Bring a large pot of salted water to a boil.
In a separate pan, heat the veal in its cooking liquid.
Add the pasta to the boiling water and cook 3 minutes. Transfer the pasta, along with some of the water into the pan with the veal. Return the pan to a simmer and add the Brussels sprouts and squash. Cook everything together 1 minute more, stir in the cheese, and divide among bowls.