Chestnut Pasta Recipe
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Chestnut Pasta

By: LADOLCEVITA  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 148 people have saved this

Prep Time:
50 Min
Cook Time:
5 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 20.8g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by I Love Spatula 
Excellent pasta! The nutty taste of the chestnut gives the past an exquisite touch. It is a... MORE

 
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