Battolli (Chestnut Pasta)

Homemade Chestnut Tagliatelle
pinit View Gallery 11 photos

Description: Battolli is sweet and slightly nutty version of tagliatelle that is made with chestnut flour. It is a bit thicker than a traditional tagliatelle.

Dough: Chestnut Pasta Dough

Region: This pasta is unique to Uscio in the Liguria region.

Traditional Sauce: Served with pesto or a ricotta sauce. It is common to serve these with potatoes or turnips and fava beans.

Check out our Pesto and Battolli recipe here!

For portioning I do 100g of flour per person.

Battolli (Chestnut Pasta)

Prep Time 25 mins Cook Time 2 mins Total Time 27 mins
Servings: 2
Best Season: Suitable throughout the year


Sweet, nutty and delicate tagliatelle that is made with chestnut flour.



  1. Prepare the pasta dough

    Weigh out your flour and water, making sure the water is very warm. I aim for around 90-100 degrees F. Mix together in a bowl into a shaggy dough starts to form. Dump on a counter or wooden board and knead for 10 minutes. 

    See link in the description for more details on making the dough.
  2. Knead the dough

    Dump on a counter or wooden board and knead for 10 minutes. The dough will be slightly elastic. Cover and let rest for at least 10 minutes.

    Note that chestnut flour does not have gluten so the dough will be more delicate.
  3. Roll out the dough

    Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. If it starts to get too long, cut the dough in half and keep pressing until you get to second lowest setting. This pasta is on the thicker side and not as thin as regular tagliatelle. 

    This is a delicate dough and is usually rolled out with a rolling pin. I find it easier and quicker to use a pasta press but you need to be delicate.
  4. Shape the battolli

    Cut the rolled dough into the desired length. Dust with flour and gently roll up lengthways. Cut into 2-4 cm widths. Scoop up the tagliatelle with your fingers and let fall down. This will open and separate the pasta. Gently flour and set in a nest.

    The width battolli vary from one household to the next. I prefer mine to be closer to 2cm but they can be as wide as 4cm. See gallery for details pictures.
  5. Cook

    Fresh pasta cooks very quickly. Drop into a bot of well salted boiling water for around 2-3 minutes. 

    Toss into your sauce of choice. 

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