Chestnut pasta

Portions - 20
20 minutes


  • 400g of chestnut flour
  • 200g of whole wheat flour
  • 200g of 00 flour
  • 6 eggs
  • 1 pinch of salt


Combine the flours on a large clean table and form a well in the middle of the flour pile
Break the eggs into the well, add a pinch of salt and mix together with your hands. Knead for about 3 minutes, until you get a soft, pliable dough. Cover the dough with a cloth and leave to rest for half an hour
Roll out the pasta dough as thinly as possible (using a rolling pin or a pasta maker) then cut into whatever shape you’d like. I like thin ribbons, squares, or rounds for ravioli. If you’re not using a pasta maker, a pizza slicer is a handy tool for this
If you’re not going to cook the pasta straight away, dust the pasta with semolina or flour and drape it over a rack to dry. Alternatively, cook the pasta immediately in a pan of boiling, salted water until al dente (4-5 minutes)