After the rest time, roll out the dough into a thin sheet on a lightly floured surface, then cut the noodles.
Create small nests by rolling a couple of noodles at a time, cover again and let it sit for another 30 minutes.
After this other half hour, prepare the seasoning: Brown the diced pancetta and the rosemary in tufts with a little oil.
Add the coarsely chopped chestnuts and blend with the wine.
Meanwhile boil the noodles in boiling salted water for just a couple of minutes, then drain and add them to the pan with the sauce.
Stir in pecorino and pepper and season with salt.
Chestnut noodles are ready, serve them immediately!