Chestnut Pasta

Chestnut Pasta


"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!"
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1 h 15 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 3
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Excellent pasta! The nutty taste of the chestnut gives the past an exquisite touch. It is a very flavorful pasta. I made changes to the sauce though. I sauteed 1/2 cup of minced wallnuts and 1/2...

I used it as a starting point for making ravioli filled with truffled chestnut puree in a sage browned butter sauce. Just needed a jump off and this helped.

I have not actually made this recipe, but I think the general ideas are very good. Being a Chef I can usually tell by reading. I was just wondering where you would get chestnut puree, really don...

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