Chestnut pasta – Rigatoni (Makes 300g)

April 7, 2019

It’s great to experiment with flavours and as pasta lovers I am always keep trying something new to jazz things up.  In this recipe I have used the electric kitchenAid attachment, however you can use a manual machine, or a simple rolling pin and pastry cutter to make other shapes.




300g Tipo 00 flour,

60g milled whole roasted chestnuts (The Merchant Gourmet)

1 x tsp of salt,

1 x tbsp olive oil,

3 x Eggs,

1 x Egg Yolk.




  1. Combine all the dry ingredients into a bowl,

  2. Make a well in the middle and add the wet ingredients,

  3. Mix well into a dough if kneading by hand, alternatively if using a machine mix for around 10 minutes until the dough comes together,

  4. Test the dough for a spring with your finger,

  5. Wrap in clingfilm and leave to rest for 30 minutes,

  6. On a floured surface, cut a small portion of the dough and roll out into the required shape you desire,

  7. Here I have rolled into balls and placed into the machine with the rigatoni cutter,

  8. As you make the pasta, sprinkle with pasta flour to ensure they do not stick,

  9. Bring a pan of salted water with a drizzle of oil to the boil and add the pasta,

  10. Cook until aldente, around 6 to 7 minutes,

  11. Drain and serve with your choice of sauce.











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