Chestnut Pasta
Discover the earthy elegance of homemade Chestnut Pasta, a unique blend of chestnut flour and all-purpose flour that brings a subtly sweet and nutty depth to your favorite pasta dishes. This handcrafted pasta recipe is an irresistible way to elevate your meals, offering a rustic charm that's perfect for pairing with savory sauces like browned butter and sage or a simple garlic-infused olive oil. With just five simple ingredients—chestnut flour, eggs, olive oil, a touch of salt, and all-purpose flour—you'll create silky pasta dough that's easily rolled and shaped into fettuccine, tagliatelle, or even delicate ravioli. Ready in under an hour, including resting and cooking time, this recipe yields enough silky pasta to delight four servings. Whether you're looking to impress your dinner guests or treat yourself to an indulgent culinary experience, this Chestnut Pasta is a seasonal gem that beautifully balances tradition and creativity.
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Recipe Information
Ingredients
- 150 grams Chestnut flour
- 150 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
Instructions
On a clean work surface or in a large mixing bowl, combine the chestnut flour, all-purpose flour, and salt. Mix well.
Form a well in the center of the flour mixture and crack in the eggs. Add the olive oil to the well.
Using a fork, gently beat the eggs and oil, gradually incorporating a little flour from the edges of the well as you go.
As the mixture begins to form a dough, use your hands to bring everything together. Knead the dough for 8–10 minutes, or until it is smooth and slightly elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
Once rested, divide the dough into four equal portions. Lightly flour your work surface and roll each portion out into thin sheets using a rolling pin or a pasta machine.
Cut the rolled-out pasta into your desired shape—tagliatelle, fettuccine, or even ravioli—and dust lightly with flour to prevent sticking.
To cook, bring a large pot of salted water to a rolling boil. Add the chestnut pasta and cook for 2–3 minutes, or until al dente.
Drain and serve immediately with your favorite sauce, such as browned butter and sage or a simple olive oil and garlic drizzle.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 37.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 132 mg | 10% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
