Best 2 Chestnut Pasta Recipes

**Chestnut Pasta: A Culinary Journey Through Italy's Autumnal Delights**

As the autumn leaves begin to fall and the air turns crisp, it's time to celebrate the season's bounty with chestnut pasta, a culinary gem that captures the essence of Italy's rich culinary heritage. Originating from the mountainous regions of northern Italy, chestnut pasta, also known as "pasta di castagne," is a unique and flavorful dish that has been enjoyed for centuries. Made from finely ground chestnut flour, this pasta offers a nutty, earthy taste that pairs perfectly with a variety of sauces and ingredients. Whether you prefer a simple butter and sage sauce, a hearty mushroom ragu, or a creamy pesto, chestnut pasta provides a versatile canvas for culinary creativity. Join us on a culinary journey as we explore three delectable recipes that showcase the versatility and deliciousness of chestnut pasta, highlighting the diverse flavors and textures that make this dish a true autumnal delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHESTNUT PASTA

Chestnut Pasta image

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!

Provided by LADOLCEVITA

Categories Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup all-purpose flour
1 cup whole wheat flour
½ teaspoon salt
1 dash ground nutmeg
1 dash ground black pepper
2 eggs, beaten
2 tablespoons olive oil
1 cup chestnut puree
½ cup warm water
½ cup olive oil
5 cloves garlic, minced
½ cup grated Romano cheese
salt and pepper to taste

Steps:

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 : Calories 313.9 calories, Carbohydrate 25.9 g, Cholesterol 54.2 mg, Fat 20.8 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 254.1 mg, Sugar 2.2 g

CHESTNUT-HAZELNUT PASTA

Chestnut-Hazelnut Pasta image

The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 14

Ingredients

1 tablespoon salt, plus more to taste
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 medium shallots, minced
8 fresh large chestnuts, roasted, peeled, and cut into quarters
1/4 cup dry white wine
1 cup low-sodium canned or Homemade Chicken Stock
1/4 cup heavy cream
16 four-by-four-inch-square sheets fresh pasta (8 ounces)
1/2 cup blanched hazelnuts, roasted and coarsely chopped
1 tablespoon fresh thyme leaves
3 tablespoons flat-leaf parsley, coarsely chopped
Freshly ground pepper to taste
1/4 cup pine nuts, toasted

Steps:

Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.

Tips:

Use fresh chestnuts for the best flavor. If using dried chestnuts, be sure to soak them overnight before cooking.
Roast the chestnuts in a single layer on a baking sheet. This will help them cook evenly.
Be careful not to overcook the chestnuts. They should be tender but still have a slight bite to them.
If you don't have a food processor, you can mash the chestnuts with a potato masher.
Feel free to experiment with different herbs and spices in the pasta sauce. Some good options include rosemary, thyme, sage, and garlic.
Serve the pasta with a sprinkling of grated Parmesan cheese and a glass of your favorite wine.

Conclusion:

Chestnut pasta is a delicious and unique dish that is sure to impress your friends and family. It is a great way to use up leftover chestnuts, and it is also a good source of fiber and protein. So next time you're looking for a new pasta recipe to try, be sure to give chestnut pasta a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #5-ingredients-or-less #main-dish #pasta #easy #european #vegetarian #italian #dietary #pasta-rice-and-grains #number-of-servings