Chestnuts are no longer just roasted by an open fire. Now, I have a great chestnut pasta recipe. It takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds. Enjoy! Buon Appetito!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup 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.

  • Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4" wide. Dry for 30 minutes.

  • 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, Romano cheese, salt and pepper. Serve immediately.

Nutrition Facts

313.9 calories; protein 7.2g 15% DV; carbohydrates 25.9g 8% DV; fat 20.8g 32% DV; cholesterol 54.2mg 18% DV; sodium 254.1mg 10% DV. Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
I used roasted chestnuts I ran through the food processor as there is no puree sold here (and the chestnuts are a seasonal item so I may be making this only a few more times). First of all I measured everything out carefully and the dough was way too wet. I ended up adding almost another cup of all purpose flour just to keep the dough from sticking to my gloved hands and the pastry mat. As a result the dash of pepper and nutmeg got lost as I tasted neither. The roasted chestnuts added very little moisture so I'm not sure why the dough was so wet. The flavor of the pasta was nice however the texture was not like an al dente pasta but was instead pasty. Since the whole roasted chestnuts had a texture of a cooked kidney bean maybe this added too much starchiness to the pasta. I will be making this again as I like the taste. I'm going to try playing around with the amounts and types of flour. Read More
Rating: 5 stars
FYI chestnut purée is available from Read More