Chestnut Pasta recipe

Preparation Time: 90 minutes | Cooking Time: 25 minutes

This homemade pasta recipe is perfect for dinner parties - chestnut puree and spices including nutmeg and black pepper add bags of flavour to the pasta from the inside out. Serve with a simple butter or oil sauce - we've given you a delicious sauce to try out below.


  • 60g tipo 00 flour
  • 120g wholemeal flour (use strong flour)
  • 150g chestnut puree, unsweetened
  • 125ml warm water
  • 4 egg yolks
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. each nutmeg and black pepper
  • 120ml extra-virgin olive oil
  • 5 garlic cloves
  • Small handful grated parmesan cheese


  1. In a large bowl combine the flour, wholemeal flour, salt, nutmeg and pepper. Make a well in the centre of the flour. Beat the egg yolks and olive oil and pour into the well in the centre of the flour. Combine the water and chestnut puree together and pour into the well. Gradually bring the flour into the wet ingredients in the centre of the flour, using a fork, mixing until the ingredients are combined. After a while, you'll need to use your hands. Knead the pasta for ten minutes until smooth, then place under a damp cloth.

  2. Dust your work-surfaces with tipo 00 flour. Pull off a piece of the dough and roll until 2mm thick using either a rolling pin or by putting it through a pasta machine. Leave to dry slightly, then cut into 1/2cm strips using a sharp floured knife or by putting it through the pasta machine. Leave to dry on a pasta dryer or on a wooden hanger for 20 minutes.

  3. To cook the pasta, drop into a pan of boiling salted water. Boil for 4-5 minutes until cooked but still al dente. Drain.

  4. To make the sauce, wrap the garlic cloves in a piece of foil and drizzle with little oil and salt. Cook in a 200C oven for 20 minutes or until soft. Squeeze the garlic cloves out into a bowl, whisk with the olive oil and parmesan cheese and pour over the cooked pasta. Toss to coat and season with salt and pepper to taste.

This pasta can be kept - carefully wrap the pasta into small balls and place into an airtight jar. It will last for a couple of weeks. You can also freeze it, too, and cook it from frozen - just cook it for a little longer. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Chestnut Pasta Review by Sam on 22nd April 2014:

Cheers for the recipe! Was looking for something to do with all the chestnuts we have!
I made the chestnut puree from scratch and perhaps this meant is was more liquid than what you can get out of a can (I have no idea - have never seen it before). Mine was about the texture of baby food. Anyway, if that's the way that others are planning to go I would recommend not adding the water suggested in the recipe. I had to add heaps more flour to get it to a workable state.
I also found that my pasta maker struggled with the wholemeal flour and the pepper - it caused a lot of holes at first. I found the way around this was to roll it out first with a rolling pin as thin as I could get it and then ran it through the machine without using the narrowest setting.
A very subtle flavour (diluted by all my extra flour!) but very pleasant!