Chestnut Pasta

    (4)
    55 min

    A fabulous chestnut pasta recipe. This homemade chestnut pasta takes a bit of effort, but it's a labour of love and results in a dish that is simply unmatched. Enjoy! Buon Appetito!


    4 people made this

    Ingredients
    Serves: 8 

    • 60g plain flour
    • 120g wholemeal flour
    • 1/2 teaspoon salt
    • 1 dash ground nutmeg
    • 1 dash ground black pepper
    • 2 eggs, beaten
    • 2 tablespoons olive oil
    • 150g unsweetened chestnut puree
    • 125ml warm water
    • 120ml olive oil
    • 5 cloves garlic, minced
    • 60g grated Pecorino Romano cheese
    • salt and pepper to taste

    Method
    Prep:50min  ›  Cook:5min  ›  Ready in:55min 

    1. In a large bowl, combine flour, wholemeal flour, salt, nutmeg and pepper; mix. Make a well in the centre and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 120ml water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
    2. Cut off a handful of dough. With a rolling pin, roll 15cm wide strips, 2mm thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 6mm wide. Dry for 30 minutes.
    3. Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Pecorino Romano cheese, salt and pepper. Serve immediately.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    34

    Excellent pasta! The nutty taste of the chestnut gives the past an exquisite touch. It is a very flavorful pasta. I made changes to the sauce though. I sauteed 1/2 cup of minced wallnuts and 1/2 cup of scallions in olive oil and added to the cooked pasta. It was delicious! It can be stored dried too. Thanks Dave!  -  10 Jan 2006  (Review from Allrecipes US | Canada)

    by
    16

    I used it as a starting point for making ravioli filled with truffled chestnut puree in a sage browned butter sauce. Just needed a jump off and this helped.  -  11 Mar 2011  (Review from Allrecipes US | Canada)

    by
    9

    I have not actually made this recipe, but I think the general ideas are very good. Being a Chef I can usually tell by reading. I was just wondering where you would get chestnut puree, really don't think I want to go to the effort of making my own.  -  25 Aug 2011  (Review from Allrecipes US | Canada)

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