Tagliolini With Chestnut Flour

Preparation:

Preparation: Sift the flours and arrange them in a fountain on the pastry board; in the crater add the eggs, 2 tablespoons of oil, a pinch of salt and a little water, working with your hands until you obtain a homogeneous and smooth mixture. Form a ball and leave it to rest for 30 minutes, covering it with a napkin. Flour the work surface and roll out the dough with a rolling pin: the dough shouldn't be too thin. Roll up the pasta and cut out the tagliolini with a sharp knife; distribute them on a napkin spread out on the table and let them dry for 15 minutes. Cook the tagliolini in abundant salted water brought to the boil; meanwhile, melt the butter in a saucepan with the marjoram, pine nuts and a pinch of salt. Drain the tagliolini and dress them with the prepared butter and the Parmesan cheese: serve piping hot.