Best 2 Chestnut Pasta Recipes

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Chestnut pasta, a versatile and flavorful dish, offers a unique culinary experience that blends the sweet, nutty flavors of chestnuts with the comforting texture of pasta. Made from chestnut flour or a combination of chestnut and wheat flour, chestnut pasta is a delightful alternative to traditional pasta dishes. It pairs well with a variety of sauces, from creamy mushroom to hearty ragu, and can be enjoyed as a main course or as a side dish. In this article, we will explore the world of chestnut pasta, providing you with tips on selecting the best ingredients, mastering the art of cooking chestnut pasta, and discovering creative and delicious recipes that showcase its unique flavor.

Let's cook with our 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

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

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:

  • Choose the Right Chestnuts: Select fresh chestnuts with shiny, smooth shells and no cracks or holes. Avoid any that are moldy or have a musty smell.
  • Roast the Chestnuts Properly: Roasting brings out the chestnuts' sweet, nutty flavor. Make sure to roast them until the shells are blackened and the flesh is tender.
  • Peel the Chestnuts While Warm: The chestnuts are easiest to peel while they are still warm. Use a sharp knife to make a slit in the shell and then peel it away from the flesh.
  • Use a Food Processor: A food processor makes quick work of chopping the chestnuts. Pulse them until they are finely ground.
  • Add Flavorings: Experiment with different flavorings to enhance the taste of your chestnut pasta. Common additions include garlic, herbs, cheese, and nuts.

Conclusion:

Chestnut pasta is a delicious and versatile dish that can be enjoyed in many different ways. With its unique flavor and texture, it is a great addition to any meal. Whether you are looking for a hearty main course or a light and flavorful side dish, chestnut pasta is sure to please. So next time you are looking for something new and exciting to try, give chestnut pasta a try. You won't be disappointed!

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