Homemade Chestnut Pasta

    (4)
    55 minutes

    This amazing chestnut pasta takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds.


    3 people made this

    Ingredients
    Serves: 8 

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

    Directions
    Preparation: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 1/2 cup (125ml) 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 5mm 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, Romano cheese, salt and pepper. Serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (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 USA and 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 USA and 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 USA and Canada)

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