this Chestnut Stuffed pasta will blow your family away

The Art of Creating a Show-Stopping Holiday Pasta Dish: A Step-by-Step Guide

As the holiday season approaches, many of us are on the lookout for new and exciting recipes to impress our loved ones. One dish that is sure to make a lasting impression is this show-stopping pasta recipe featuring brown butter, sage, hazelnuts, and chestnut filling. In this article, we'll take you through the process of creating this beautiful dish from start to finish.

First, let's talk about scaling down the recipe. This recipe originally calls for four people, but it can easily be scaled down to serve one person by using less butter sauce. We want to make sure that our ingredient quantities are manageable, so we'll use a smaller amount of sage and hazelnuts for this single serving.

Now, let's talk about the ingredients needed for this recipe. We'll need a little bit of sage, which is easy to scale down to serve one person. A few leaves will do the trick, so don't worry if you can't find any whole sprigs. Next, we'll need some hazelnuts, which should be quartered to preserve their texture. Finally, we'll need about four tablespoons of butter for the brown butter sauce.

Next, let's talk about making the brown butter sauce. This is where things get exciting! We'll use two tablespoons of butter and mix it with a little bit of salt until it starts to foam. Then, we'll add in some chopped sage leaves and cook until they're stiffened and dark green in color. Once they're done, we'll set them aside to cool on a paper towel.

Now, let's talk about adding the hazelnuts to the butter sauce. We'll simply add the quartered hazelnuts directly to the pan with the brown butter and drop our pasta into the pot at the same time. As the hazelnuts toast and the butter foams, we'll get started on building our sauce.

To build the sauce, we'll squeeze a little bit of lemon juice into the pan to cool it down slightly, then add some pasta water to stop the cooking process. With the heat back on, we'll start adding more pasta water to create a creamy and rich sauce.

Now, let's talk about plating our dish. We want to make sure that each piece of pasta stands upright, with its crevice facing upwards. This will allow us to spoon in some of the brown butter sauce, sprinkle on some crispy sage leaves, and top it off with some grated parmesan cheese.

The final touch is adding a few snowflakes made from freshly ground black truffles to the dish for an added burst of flavor and aroma. With these simple steps, we can create a truly show-stopping holiday pasta dish that will impress even the most discerning palates.

With this recipe as our guide, you'll be able to create a beautiful and delicious pasta dish that's perfect for serving at your next holiday gathering. Whether you're entertaining friends or family, or simply looking for a special treat to enjoy on your own, this recipe is sure to hit the spot.

And if you want more holiday recipes like this one, be sure to check out our collection of digital exclusive content in the link provided below. From roasted chateaubriand with port wine reduction sauce to creamy truffle mashed potatoes, we've got all the recipes you need to make your holidays a smash hit.

In the meantime, take care of yourself and go feed yourself - after all, that's what the holiday season is all about!

"WEBVTTKind: captionsLanguage: ennow before we jump into this beautiful chestnut cappalachi with brown butter sauce hazelnuts sage and parmigiano-reggiano a beautiful christmas pasta first we're going to need to prepare the pasta dough so let's just jump right into it now we've covered how to make this pasta dough recipe using just our hands and i'll leave a link down to that video below today we're going to speed it up though using a stand mixer so first i'm going to measure out about 250 grams of whole eggs that's usually five eggs and i'm gonna beat them then i'm gonna take the stand mixer bowl put that onto the scale tear it and measure out 450 grams which is also about a pound of flour we're using double zero flour which is a finely ground italian wheat flour then we're gonna start the mixture on low and slowly work in the egg a little bit at a time until it's all added and then we're gonna increase the speed of the mixer slightly and just let this thing knead for about five minutes and you'll see it all come together and should form a ball and then we want to take that ball out of the bowl and start to knead it by hand for about five minutes now i can see that the dough is like a little dry it's not closing properly and so i want to introduce a little bit more moisture so i'm just going to rinse my hands and use those rinsed hands to continue to knead the dough fir as long as i need to until i feel the dough is hydrated properly and as you can see it's a little bit shiny there's gluten development forming and the back of the dough or the back door is able to seal properly so let's get that into some plastic and i'm going to let that rest on the board at room temperature for 15 minutes gluten is developed two ways by kneading and by time and resting so we're going to use both of them to our advantage after 15 minutes we're gonna take it out of the plastic knead it for another five minutes and then after five minutes we're gonna cut the dough in half and it's gonna reveal this beautiful dough we've got some air pockets developed already and we're in good shape we just want to take those halves knead them a bit and shape them if it needs a little bit of spritz you have a little spritz bottle on hand to introduce a little bit more moisture if needed and once the dough is soft and smooth and has a little bounce to it like this this even has a little air bubble you can see we're gonna wrap each half in plastic and then we're gonna get those into the fridge for at least three hours but ideally up to 24 hours then we'll take it out of the fridge the next day now it's the next day and i've got my two doughs here you don't need to split it up but i do because i might only need to use one of these i can store this make some more pasta later i can use this to make filled pastas and i can keep this make some fettuccines a small portion of lasagna whatever i want so if you're cooking for a lot of people you can keep it whole otherwise i like to separate it and either use them together or separately it's just nice to kind of have it like this so as i'm working with this though this one doesn't have to dry out so put one back in the fridge and i'm going to leave this to come out to room temperature while we prepare our chestnut here we have some italian chestnuts this time of year they seem to be everywhere nowadays and instead of just roasting them and providing them on a table for no one to eat i figured let's use them in a real substantial way this year when cooked they're sweet and then have a very similar texture to like a squash or a potato so i figured it would make a very nice filling for a pasta we're gonna give them a score this is a three pound bag i'm just gonna cook all of them you probably need about two pounds if you see any kind of open cracked ones like that you kind of just want to get them out of there i want them to be firm and closed just like a nut should be should look fresh and not look old what we're first going to do is boil them and then we're going to roast them the boiling's going to make the inside nice and soft and then roasting them is going to bring out a nice flavor it's going to concentrate that flavor and so i just make a cross in the bottom just like that into the pot now make sure you use a sharp knife i like this serrated knife it sort of grips the chestnut nicely otherwise the safest way is just doing it on the cutting board and then once you've scored all the chestnuts just give them a quick rinse under the water and drain that out and then fill it with some fresh water and then just like a potato we're going to bring them up to a boil and then let them simmer until we can poke them with a cake tester and there's very little resistance and then we want to drain them throw them in a sheet tray and then into a 425 degree oven for about 20 or 30 minutes until the shells blossom open they've steamed and dried out then just pop them into a bowl and cover with plastic wrap and let them steam for about 15 minutes after 15 minutes we can remove the outer shells of the chestnuts and then there's another soft shell that wraps the chestnut inside that we just want to remove and then just break them up throw them into a food processor and we want about two cups of the chopped chestnuts and then into the food processor we're gonna blend on high until they're finely chopped then we're gonna pour in about a half cup of cream just to get that mixture sort of pasty and creamy a little bit and to help further process the chestnut i'm trying to start to think about ingredients that are the most widely available and the best and with ragota there's lots of different moisture contents different styles and for me i think polio for a recipe like this is probably the best most common brand you're gonna find in the supermarket so i'm gonna use that today now palio is a little bit of a wetter rigotta so i'm gonna use about a cup of it if it's dryer you might need a little bit more then we're just going to puree that until it's a nice smooth mixture i got the cheesy ragota creaminess i have sweet chestnut flavor with a tiny little bit of chestnut texture which i like almost like a chunky mashed potato next we add a little bit of nutmeg which is a flavor that is growing on me i must say i'm gonna not go crazy i'm just gonna add a little bit nutmeg is a very popular ingredient in these northern italian stuffed pastas and then about a half cup of parmigiano-reggiano a hefty half cup i'm also going to go in with a little black pepper this is also where you'd want to add an egg but i forgot it's not really something that's going to make a huge difference though if you forget it should be nice and smooth and creamy like this now we've got our filling or ripieno in italian which means stuffing then we want to just spoon that into some piping bags or a ziploc bag if you have don't fill it all the way up allow some space at the top to seal it up with some rubber bands depending on the size of your bag you should have enough for about two bags we're good to go we're gonna set these off to the side now for the pasta a few things we need tool wise to start there's a little bit of flour as needed to prevent sticking i've got a little finger spray bottle filled with water and if at any point the dough begins to dry out a little bit and prevent me from being able to fill and and close the shapes the water is going to help add a little bit of moisture to allow the pasta to stick to itself so this is a vital tool i like to have on hand for all pasta make got a pasta roller with a fluted edge the fluted edge adds a nice texture although you could just use a regular pasta roller if you have and then a ruler you could use a better ruler this is a ruler i've had since i was like in school you know you can tell because my mom wrote my name in it and it's got stencils just in case i need them so you know that's valuable but having a ruler is nice it's gonna allow us to measure the proper size and now currently i'm learning how to use one of these this is called a mozzarella this is the traditional way of rolling out a spolia which is a sheet of pasta but this one's really special to me this one's called the sicilian slugger and it's made in the style of an american baseball bat which i think is really cool so i'm currently practicing on this thing but today we're going to use a good old pasta roller hand crank this is going to work just fine this is too big for me to work at with at once so i'm going to cut it into at least halves and maybe into quarters and only work with one segment at a time to prevent any drying out i'd rather roll out little segments at a time in more batches so that i can take my time making the perfect shape without having to rush through worrying about them all drying out and not closing the better you are the probably faster you are to be able to do this but i like taking my time and so i scale down the amount i'm working with at any given moment so as you can see that rest over 24 hours has created a beautiful dough and it's nice and easy to work with and nicely hydrated which is what you need when you're filling any pasta air bubbles beautifully formed within the pasta dough and it's nice and pliable and then wrap it up and hold this off to the side so with one quarter at a time we're gonna set up the pasta roller if your pasta is properly hydrated you really won't need that much flour until it gets really thin and then just roll it once through the zero setting and then fold that sheet of pasta onto itself to create more of like a rectangle and then back through the zero setting once flip it so that the opposite side enters the machine and then roll it through zero again and then slowly work your way to the eighth setting on the pasta machine then get it onto the cutting board and cut off any rounded edges that's gonna be your maltayati or your badly cut pasta you can use that later then cut that long sheet into two halves that are roughly the same size and then we're gonna measure two and a half inch squares with that ruler and then using the fluted pasta cutter we're gonna go ahead and cut those two and a half inch squares and each quarter of the pasta dough should yield 10 capillacy so when you're using a piping bag don't squeeze at the top i've learned you want to squeeze in the middle and it'll prevent the blowout just a nice little dollop in the center now the hole in your piping bag should be about a half inch cut so you can get these nice dollops once each square has a little dollop then take one of the squares and in the air spritz that water so it just gets a tiny mist and then fold the flat edges over one another to meet to basically form a rectangular ravioli then use your fingers to pinch out all the air and to seal the pasta shut then make a dipple into the filling and holding both edges folded so the edges meet and then pinch to seal the pasta and you really want to pinch it hard you've just sort of created four layers of pasta that you now have compressed down into two so that the pasta can cook evenly and then i created a flat bottom so they will sit up straight on their own that's not beautiful i don't know what is and then once they're shaped onto some semolina lime sheet trays and then continue shaping the rest of the pasta making sure you're always compressing that point of contact so you don't get any undercooked crunchy pasta once you've got those 10 shaped roll out that next quarter of dough and repeat the same process and now i know what you're saying you're saying steve this is going to be a lot of work i don't want to do it but this is the holidays you get some family together this is actually a really fun thing to do and i try to kind of make it manageable so that you're not overwhelmed so give it a shot you're going to be really proud of yourself when you're done banging these out if i was going to eat this as a meal i'd have 10 pieces so that's this is two portions but say you were gonna do christmas dinner maybe you were gonna do this as an appetizer three to four per person would be great so say you do four this gives you five portions you roll out this other half of dough and you have enough for ten people now we've gotta let these sit out and start to firm up so they will hold their shape when they cook as long as they kind of firm up and dry out just a tad they're gonna hold this nice little shape which is gonna be like a little bit of a bowl for the brown butter sauce and the hazelnuts gonna be so delicious so we're just gonna let these hang out for a nice plating we're gonna go with seven odd numbers always on the plate so now i'm gonna make one serving of this but this recipe is gonna be in my holiday plan of attack and it's gonna call for four people but this butter sauce can be easily scaled down and i'm gonna show you how to make it just for like one today besides our pasta we need a little bit of sage so i want about three or four leaves on each plate so again that's easy to scale up maybe a few extra more just in case and you don't want the stem too much i always figure maybe about four to five hazelnuts per person you can throw a little extra infinite and then i just want to like have them maybe quarter them but no more than a quarter cut because i still want that texture so we like little bits like that like a quarter of a cheek of a lemon and today i'm gonna use about four tablespoons of butter this is gonna be for the brown butter to start to fry the sage and the nuts and then we're gonna keep the other half cold that we're gonna use to dot the sauce later to make a creamier sauce so i'm just gonna cut them both down into little pieces put the brown butter pieces in here put these in the fridge i want to get a pot of water up to a gentle simmer no rolling boils for stuffed pastas get some salt in the water and then we're gonna get a pan next to it on medium heat and we're gonna add that first half of butter to the pan and once it's bubbly and melted we're gonna add the sage and we're gonna keep a close eye on the sage we're gonna flip it we're gonna be testing the flimsiness of it and as soon as it stiffens and the color of the sage turns to like a dark forest green we're gonna take it out of the oil and let it finish cooking as it dries on a paper towel then we're gonna add the hazelnuts directly to the butter and drop our pasta at the same time and then once the hazelnuts are nicely toasted and the butter is foamy and deep browned we're going to kill the heat so that when we do add any more liquid we don't have a huge splatter in the pan and i'm going to squeeze a little bit of this lemon juice into the pan there will be some splatter but it's gonna cool the pan down enough to add some of that pasta water to really stop the cooking of the butter then we can get the heat back on start adding a little bit more pasta water and start to build the sauce as the pasta cooks hit the hazelnuts with a very light touch of salt and then after about three to five minutes of cooking the pasta should be floating and done and we're gonna fish them out and add them to the brown butter and with the heat on we're gonna marry that butter with the pasta and as the sauce reduces we can add a little bit more pasta water as needed and after a minute or so of that we want to kill the heat add a few small spoonfuls of the pasta water and then start to slowly melt in the cold butter a little bit at a time we want to swirl the pan stir up the cappalachi and slowly emulsify that cold butter into the brown butter to form a creamier thicker sauce that's going to coat the pasta better and just transfer that sauce flavor into your mouth a little bit easier and then we're ready to plate now with the plating the way we formed and shaped the pastas the goal is to get the pasta to just stand upright so the crevice of the pasta is facing upwards and we can now spoon in the nuts into each pasta a little bit of the sauce this is a holiday recipe so of course we've got our snow some parmesan cheese on top those crispy sage leaves and then every bite is just a perfect bite of everything you've composed and it's just a beautiful thing to serve on christmas or any cold fall or winter day it's rich and nutty the chestnut filling has a little sweetness it goes perfectly with the rich brown butter and the brown butter is creamy so it sticks to those cappalachi so now you know each half of those doughs that we split up we'll make about 40 of these kapalachi now for this recipe and all my holiday recipes you can grab them all my holiday plane of attack link down in the description maybe next year we'll get it into a printed book but this year it's only the ebook version with digital exclusive content that isn't on this channel it's gonna help you make the holidays a smash hit that's all that i have today merry christmas happy holidays i'll see you next time until then take care of yourself and go feed yourself for more holiday recipes i got four more on the screen including this beautiful roasted chateaubrion with a port wine reduction sauce that is a perfect thing to serve this christmasnow before we jump into this beautiful chestnut cappalachi with brown butter sauce hazelnuts sage and parmigiano-reggiano a beautiful christmas pasta first we're going to need to prepare the pasta dough so let's just jump right into it now we've covered how to make this pasta dough recipe using just our hands and i'll leave a link down to that video below today we're going to speed it up though using a stand mixer so first i'm going to measure out about 250 grams of whole eggs that's usually five eggs and i'm gonna beat them then i'm gonna take the stand mixer bowl put that onto the scale tear it and measure out 450 grams which is also about a pound of flour we're using double zero flour which is a finely ground italian wheat flour then we're gonna start the mixture on low and slowly work in the egg a little bit at a time until it's all added and then we're gonna increase the speed of the mixer slightly and just let this thing knead for about five minutes and you'll see it all come together and should form a ball and then we want to take that ball out of the bowl and start to knead it by hand for about five minutes now i can see that the dough is like a little dry it's not closing properly and so i want to introduce a little bit more moisture so i'm just going to rinse my hands and use those rinsed hands to continue to knead the dough fir as long as i need to until i feel the dough is hydrated properly and as you can see it's a little bit shiny there's gluten development forming and the back of the dough or the back door is able to seal properly so let's get that into some plastic and i'm going to let that rest on the board at room temperature for 15 minutes gluten is developed two ways by kneading and by time and resting so we're going to use both of them to our advantage after 15 minutes we're gonna take it out of the plastic knead it for another five minutes and then after five minutes we're gonna cut the dough in half and it's gonna reveal this beautiful dough we've got some air pockets developed already and we're in good shape we just want to take those halves knead them a bit and shape them if it needs a little bit of spritz you have a little spritz bottle on hand to introduce a little bit more moisture if needed and once the dough is soft and smooth and has a little bounce to it like this this even has a little air bubble you can see we're gonna wrap each half in plastic and then we're gonna get those into the fridge for at least three hours but ideally up to 24 hours then we'll take it out of the fridge the next day now it's the next day and i've got my two doughs here you don't need to split it up but i do because i might only need to use one of these i can store this make some more pasta later i can use this to make filled pastas and i can keep this make some fettuccines a small portion of lasagna whatever i want so if you're cooking for a lot of people you can keep it whole otherwise i like to separate it and either use them together or separately it's just nice to kind of have it like this so as i'm working with this though this one doesn't have to dry out so put one back in the fridge and i'm going to leave this to come out to room temperature while we prepare our chestnut here we have some italian chestnuts this time of year they seem to be everywhere nowadays and instead of just roasting them and providing them on a table for no one to eat i figured let's use them in a real substantial way this year when cooked they're sweet and then have a very similar texture to like a squash or a potato so i figured it would make a very nice filling for a pasta we're gonna give them a score this is a three pound bag i'm just gonna cook all of them you probably need about two pounds if you see any kind of open cracked ones like that you kind of just want to get them out of there i want them to be firm and closed just like a nut should be should look fresh and not look old what we're first going to do is boil them and then we're going to roast them the boiling's going to make the inside nice and soft and then roasting them is going to bring out a nice flavor it's going to concentrate that flavor and so i just make a cross in the bottom just like that into the pot now make sure you use a sharp knife i like this serrated knife it sort of grips the chestnut nicely otherwise the safest way is just doing it on the cutting board and then once you've scored all the chestnuts just give them a quick rinse under the water and drain that out and then fill it with some fresh water and then just like a potato we're going to bring them up to a boil and then let them simmer until we can poke them with a cake tester and there's very little resistance and then we want to drain them throw them in a sheet tray and then into a 425 degree oven for about 20 or 30 minutes until the shells blossom open they've steamed and dried out then just pop them into a bowl and cover with plastic wrap and let them steam for about 15 minutes after 15 minutes we can remove the outer shells of the chestnuts and then there's another soft shell that wraps the chestnut inside that we just want to remove and then just break them up throw them into a food processor and we want about two cups of the chopped chestnuts and then into the food processor we're gonna blend on high until they're finely chopped then we're gonna pour in about a half cup of cream just to get that mixture sort of pasty and creamy a little bit and to help further process the chestnut i'm trying to start to think about ingredients that are the most widely available and the best and with ragota there's lots of different moisture contents different styles and for me i think polio for a recipe like this is probably the best most common brand you're gonna find in the supermarket so i'm gonna use that today now palio is a little bit of a wetter rigotta so i'm gonna use about a cup of it if it's dryer you might need a little bit more then we're just going to puree that until it's a nice smooth mixture i got the cheesy ragota creaminess i have sweet chestnut flavor with a tiny little bit of chestnut texture which i like almost like a chunky mashed potato next we add a little bit of nutmeg which is a flavor that is growing on me i must say i'm gonna not go crazy i'm just gonna add a little bit nutmeg is a very popular ingredient in these northern italian stuffed pastas and then about a half cup of parmigiano-reggiano a hefty half cup i'm also going to go in with a little black pepper this is also where you'd want to add an egg but i forgot it's not really something that's going to make a huge difference though if you forget it should be nice and smooth and creamy like this now we've got our filling or ripieno in italian which means stuffing then we want to just spoon that into some piping bags or a ziploc bag if you have don't fill it all the way up allow some space at the top to seal it up with some rubber bands depending on the size of your bag you should have enough for about two bags we're good to go we're gonna set these off to the side now for the pasta a few things we need tool wise to start there's a little bit of flour as needed to prevent sticking i've got a little finger spray bottle filled with water and if at any point the dough begins to dry out a little bit and prevent me from being able to fill and and close the shapes the water is going to help add a little bit of moisture to allow the pasta to stick to itself so this is a vital tool i like to have on hand for all pasta make got a pasta roller with a fluted edge the fluted edge adds a nice texture although you could just use a regular pasta roller if you have and then a ruler you could use a better ruler this is a ruler i've had since i was like in school you know you can tell because my mom wrote my name in it and it's got stencils just in case i need them so you know that's valuable but having a ruler is nice it's gonna allow us to measure the proper size and now currently i'm learning how to use one of these this is called a mozzarella this is the traditional way of rolling out a spolia which is a sheet of pasta but this one's really special to me this one's called the sicilian slugger and it's made in the style of an american baseball bat which i think is really cool so i'm currently practicing on this thing but today we're going to use a good old pasta roller hand crank this is going to work just fine this is too big for me to work at with at once so i'm going to cut it into at least halves and maybe into quarters and only work with one segment at a time to prevent any drying out i'd rather roll out little segments at a time in more batches so that i can take my time making the perfect shape without having to rush through worrying about them all drying out and not closing the better you are the probably faster you are to be able to do this but i like taking my time and so i scale down the amount i'm working with at any given moment so as you can see that rest over 24 hours has created a beautiful dough and it's nice and easy to work with and nicely hydrated which is what you need when you're filling any pasta air bubbles beautifully formed within the pasta dough and it's nice and pliable and then wrap it up and hold this off to the side so with one quarter at a time we're gonna set up the pasta roller if your pasta is properly hydrated you really won't need that much flour until it gets really thin and then just roll it once through the zero setting and then fold that sheet of pasta onto itself to create more of like a rectangle and then back through the zero setting once flip it so that the opposite side enters the machine and then roll it through zero again and then slowly work your way to the eighth setting on the pasta machine then get it onto the cutting board and cut off any rounded edges that's gonna be your maltayati or your badly cut pasta you can use that later then cut that long sheet into two halves that are roughly the same size and then we're gonna measure two and a half inch squares with that ruler and then using the fluted pasta cutter we're gonna go ahead and cut those two and a half inch squares and each quarter of the pasta dough should yield 10 capillacy so when you're using a piping bag don't squeeze at the top i've learned you want to squeeze in the middle and it'll prevent the blowout just a nice little dollop in the center now the hole in your piping bag should be about a half inch cut so you can get these nice dollops once each square has a little dollop then take one of the squares and in the air spritz that water so it just gets a tiny mist and then fold the flat edges over one another to meet to basically form a rectangular ravioli then use your fingers to pinch out all the air and to seal the pasta shut then make a dipple into the filling and holding both edges folded so the edges meet and then pinch to seal the pasta and you really want to pinch it hard you've just sort of created four layers of pasta that you now have compressed down into two so that the pasta can cook evenly and then i created a flat bottom so they will sit up straight on their own that's not beautiful i don't know what is and then once they're shaped onto some semolina lime sheet trays and then continue shaping the rest of the pasta making sure you're always compressing that point of contact so you don't get any undercooked crunchy pasta once you've got those 10 shaped roll out that next quarter of dough and repeat the same process and now i know what you're saying you're saying steve this is going to be a lot of work i don't want to do it but this is the holidays you get some family together this is actually a really fun thing to do and i try to kind of make it manageable so that you're not overwhelmed so give it a shot you're going to be really proud of yourself when you're done banging these out if i was going to eat this as a meal i'd have 10 pieces so that's this is two portions but say you were gonna do christmas dinner maybe you were gonna do this as an appetizer three to four per person would be great so say you do four this gives you five portions you roll out this other half of dough and you have enough for ten people now we've gotta let these sit out and start to firm up so they will hold their shape when they cook as long as they kind of firm up and dry out just a tad they're gonna hold this nice little shape which is gonna be like a little bit of a bowl for the brown butter sauce and the hazelnuts gonna be so delicious so we're just gonna let these hang out for a nice plating we're gonna go with seven odd numbers always on the plate so now i'm gonna make one serving of this but this recipe is gonna be in my holiday plan of attack and it's gonna call for four people but this butter sauce can be easily scaled down and i'm gonna show you how to make it just for like one today besides our pasta we need a little bit of sage so i want about three or four leaves on each plate so again that's easy to scale up maybe a few extra more just in case and you don't want the stem too much i always figure maybe about four to five hazelnuts per person you can throw a little extra infinite and then i just want to like have them maybe quarter them but no more than a quarter cut because i still want that texture so we like little bits like that like a quarter of a cheek of a lemon and today i'm gonna use about four tablespoons of butter this is gonna be for the brown butter to start to fry the sage and the nuts and then we're gonna keep the other half cold that we're gonna use to dot the sauce later to make a creamier sauce so i'm just gonna cut them both down into little pieces put the brown butter pieces in here put these in the fridge i want to get a pot of water up to a gentle simmer no rolling boils for stuffed pastas get some salt in the water and then we're gonna get a pan next to it on medium heat and we're gonna add that first half of butter to the pan and once it's bubbly and melted we're gonna add the sage and we're gonna keep a close eye on the sage we're gonna flip it we're gonna be testing the flimsiness of it and as soon as it stiffens and the color of the sage turns to like a dark forest green we're gonna take it out of the oil and let it finish cooking as it dries on a paper towel then we're gonna add the hazelnuts directly to the butter and drop our pasta at the same time and then once the hazelnuts are nicely toasted and the butter is foamy and deep browned we're going to kill the heat so that when we do add any more liquid we don't have a huge splatter in the pan and i'm going to squeeze a little bit of this lemon juice into the pan there will be some splatter but it's gonna cool the pan down enough to add some of that pasta water to really stop the cooking of the butter then we can get the heat back on start adding a little bit more pasta water and start to build the sauce as the pasta cooks hit the hazelnuts with a very light touch of salt and then after about three to five minutes of cooking the pasta should be floating and done and we're gonna fish them out and add them to the brown butter and with the heat on we're gonna marry that butter with the pasta and as the sauce reduces we can add a little bit more pasta water as needed and after a minute or so of that we want to kill the heat add a few small spoonfuls of the pasta water and then start to slowly melt in the cold butter a little bit at a time we want to swirl the pan stir up the cappalachi and slowly emulsify that cold butter into the brown butter to form a creamier thicker sauce that's going to coat the pasta better and just transfer that sauce flavor into your mouth a little bit easier and then we're ready to plate now with the plating the way we formed and shaped the pastas the goal is to get the pasta to just stand upright so the crevice of the pasta is facing upwards and we can now spoon in the nuts into each pasta a little bit of the sauce this is a holiday recipe so of course we've got our snow some parmesan cheese on top those crispy sage leaves and then every bite is just a perfect bite of everything you've composed and it's just a beautiful thing to serve on christmas or any cold fall or winter day it's rich and nutty the chestnut filling has a little sweetness it goes perfectly with the rich brown butter and the brown butter is creamy so it sticks to those cappalachi so now you know each half of those doughs that we split up we'll make about 40 of these kapalachi now for this recipe and all my holiday recipes you can grab them all my holiday plane of attack link down in the description maybe next year we'll get it into a printed book but this year it's only the ebook version with digital exclusive content that isn't on this channel it's gonna help you make the holidays a smash hit that's all that i have today merry christmas happy holidays i'll see you next time until then take care of yourself and go feed yourself for more holiday recipes i got four more on the screen including this beautiful roasted chateaubrion with a port wine reduction sauce that is a perfect thing to serve this christmas\n"