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Handmade Chestnut Rigatoni with Braised Veal, Squash, Shaved Brussels Sprouts, and Pecorino

Jane Bruce

For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables. 

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For the pasta

  • 4 Ounces chestnut flour
  • 3 Ounces bread flour
  • 1/4 Teaspoon baking soda
  • 1 egg white
  • 2 Ounces water

For the braised veal, squash, and shaved Brussels sprouts

  • 1 Pound braised veal meat, or duck confit
  • 2 Cups veal cooking liquid or chicken stock
  • 1 Cup Brussels sprouts, shaved or thinly sliced
  • 1 Cup roasted butternut squash
  • Fresh grated pecorino cheese, as needed


For the pasta

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.

For the braised veal, squash, and shaved Brussels sprouts

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.