Chestnut Pasta

READY IN: 13mins
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!.

Ingredients Nutrition


  1. Mix all dry ingredients in a bowl.
  2. Add eggs and start kneading.
  3. Knead until dough is smooth and shiny. You might need a bit of lukewarm water according to size of eggs.
  4. Let dough rest for about an hour (best in the fridge).
  5. Shape in your favourite pasta type and either cook at once or let dry for a couple of days.
  6. Store in an airtight container.

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