Homemade Chestnut Pasta

Homemade chestnut flour pasta on a baking tray surrounded by fresh chestnuts.

5 from 4 votes

Homemade pasta dough made with Italian chestnut flour perfect for fall pasta sauces and other ingredients. Makes enough to serve 6 people as a modest entrée or lunch

Prep Time15

Cook Time2

Resting Time30

Total Time47

Course: Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: chestnut flour pasta recipe, pasta with chestnuts

Servings: servings

Calories: 489kcal

Author: Alan Bergo

Cost: 5

Equipment

Pasta maker
Rolling Pin
Stand Mixer with paddle attachment
baking sheet

Ingredients

5 large egg yolks
¼ teaspoon kosher salt
½ lb Italian chestnut flour see note
½ lb all purpose or high gluten flour
3 tablespoons cold water or as needed to make a smooth dough

Instructions

Combine the salt and flours in a stand mixer or mixing bowl.
Add the egg yolks and water to the flours and mix using the paddle attachment until the mixture starts to come together, this should take less than a minute.
Remove the dough from the mixer and knead for 30 seconds until it’s smooth and uniform, then wrap in cling film and refrigerate.
Remove the dough, cut into ⅙ths and roll through the pasta machine.
Roll out a piece of dough through the widest setting on the pasta machine.
Fold the dough over itself in thirds so it matches the width of the pasta roller.
Roll out the dough to the 3rd thinnest setting on the pasta roller.
Roll the sheet of dough up, cut into slices, unravel, toss lightly in flour and reserve until needed.
To cook the pasta, bring a pot of salted water to a boil, add the noodles and cook for 1-2 minutes or until just tender. Fresh pasta cooks very quick so be careful not to overcook them.
Remove the noodles to a pan and toss with a simple sauce like mushrooms and spinach, wild boar ragu, or just butter, parmesan and a handful of chives.

Video

Notes

For the pasta to work correctly you must use commercially made Italian chestnut flour. Homemade chestnut flour is much coarser than the commercial product and will produce a crumbly, brittle dough. Don't be surprised if you have to add a little more water than I do in this recipe if you use a different brand.

Nutrition