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1
Soak the chestnuts in salted water for 12 hours or overnight.
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2
Drain the chestnuts, peel them, and place in a heavy-bottomed saucepan with the milk and cream.
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3
Add enough water so that the chestnuts are completely covered and cook over medium-high heat, taking care not to scorch the milk, until the chestnuts are easily mashed with a fork, about 30 to 45 minutes.
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4
Drain the chestnuts, reserving the cooking liquid, mash and allow to cool.
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5
Once cool, place in a bowl and add the cheese, eggs, nutmeg and black pepper.
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6
If necessary, add some of the cooking liquid to bring the mixture to the proper consistency.
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7
It should hold its shape when a tablespoon-sized ball is removed from the batch, but should not be so stiff that you risk tearing the delicate pasta that will envelop it.
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8
Divide the prepared pasta dough into 3 equal-sized balls and roll each ball out to the thinnest setting on a pasta rolling machine.
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9
Cut each sheet of pasta into 4-inch squares.
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10
Place a tablespoon of the chestnut filling in the center of each square and fold the squares, corner to corner, then join the remaining corners to form the tortelli.
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11
Set the tortelli on a sheet tray dusted with flour, and cover with clean, damp kitchen towels.
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12
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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13
Drop the tortelli into the boiling water and cook 2 minutes.
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14
Meanwhile, in a 14 to 16-inch saute pan, heat the butter until it foams and subsides.
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15
Add the sage and allow to rest.
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16
Drain the pasta, reserving the cooking liquid, and add to the saute pan with the butter.
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17
Add a few splashes of the pasta cooking water and toss over high heat 2 minutes to coat and emulsify the sauce.
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18
Divide the pasta evenly among 4 warmed pasta bowls, top with grated Parmigiano-Reggiano and serve immediately.
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19
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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20
Make a well in the middle of the flour and add the eggs and the olive oil.
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21
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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22
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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23
The dough will come together when half of the flour is incorporated.
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24
Start kneading the dough with both hands, using the palms of your hands.
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25
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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26
Lightly reflour the board and continue kneading for six more minutes.
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27
The dough should be elastic and a little sticky.
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28
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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29
Roll or shape as desired.
