This sweet and nutty pasta dough is used in various pasta in Liguria where chestnuts are in abundance. Historically chestnut flour was cheaper than wheat flour, especially given many families had their own chestnut groves. The downside to chestnut flour however is its lack of gluten. The higher the ratio of chestnut flour the more delicate the dough is. I like to do a 30% ratio of chestnut flour as this lets the dough still have the lovely chestnut flavor without being overly delicate. You can go as low as 10% if you want just a slight chestnut sweetness.
Serving size if for 2 large portions or 4 small.
Chestnut Pasta Dough
A unique, sweet and nutty dough that is perfect for battolli or trofie.
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.Note that chestnut flour does not have gluten so the dough will be more delicate.
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.