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.

Here are our top 2 tried and tested recipes!

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!

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