Recipe by Eismeer
A very nice and different taste in pasta. Makes a very nice give away. I usually serve this pasta with none too heavy sauces, that do not dampen the peculiar chestnutty taste/flavour. Try serving it with butter, sage and parmesan shaves. Delicious!
Top Review by COOKGIRl
A few weeks ago I found chesnut flour from a local source and lucky I was! I've
never seen chestnut flour before and bought a small amount to test it in a recipe.
Found your recipe with a few clicks of the mouse and it was wonderful! The flavor is
slightly sweet and nutty! I took your advice-lightly fried fresh minced sage (from our garden)
with some olive oil, butter and one clove of garlic until the sage was fragrant. After boiling the pasta and draining I added the pasta to the pan and cooked on medium heat until lightly browned. Transferred to a platter, garnished with cracked black pepper, sprig of sage, pecorino romano cheese and a drizzle of garlic-flavored olive oil. Served with roasted red beets and romanesco. Memorable meal! Thank you for posting. Will make again as quickly as I can return to the store to replenish my supply of chestnut flour!.
Directions See How It's Made
- Mix all dry ingredients in a bowl.
- Add eggs and start kneading.
- Knead until dough is smooth and shiny. You might need a bit of lukewarm water according to size of eggs.
- Let dough rest for about an hour (best in the fridge).
- Shape in your favourite pasta type and either cook at once or let dry for a couple of days.
- Store in an airtight container.