Cooking Times and portion sizes
100g of Pasta is generally considered to be an average portion size per person.
We recommend using:
1 litre of BoilingWater
10g of Rock Salt
For every 100 g of pasta to be cooked
Add Pasta to the boiling water, stir immediately. Stir intermittently, cooking for the following number of minutes:
Signorine alle Castagne: 5 minutes
Drain and serve coated in your favorite sauce.
Pasta made with Chestnuts that have been dried and ground into the finest of flours has a wonderfully characteristic bitter-sweet taste, and therefore differs enormously from pasta made from entirely neutral-tasting ingredients like wheat or rice.
Traditionally, it was simply served with cremma de laete, the cream that rose to the top of the milk a few hours after milking. A sprinkling of grated furmaggetta, a local cow’s milk cheese, was added when available, to complete the dish. Another local sauce which is still often used to accompany chestnut pasta is Pesto. This world-famous sauce is native to Liguria and works well with the inherent sweetness that Chestnut flour gives to the pasta.
Chestnut pasta is increasingly eaten however with a variety of sauces whose ingredients take further advantage of its characteristic sweet taste, providing the gourmet cook a myriad of flavorsome possibilities with this special product.
Our all-natural Pasta made from Certified Italian Chestnut Flour and Durum Wheat Semolina, comes into its own especially, when served with hearty winter sauces, offering sweet and savory flavor combinations not normally possible with traditional Pasta.
With such a unique taste, dishes prepared with Chestnut Pasta must take into account the inherent sweetness of the pasta to get the most from this exquisite ingredient. As Chestnut Pasta comes into its’ own in late autumn and early winter coinciding with the harvest season and the onset of the cold weather, it is often associated with hearty, wintry sauces and other seasonal ingredients from the forest available at that time of year. Those rich, robust flavors work well to compliment the mellow-sweetness without overpowering it. Examples of flavours that work well are:
- Peppery Extra Virgin Olive Oil,
- Mature, piquant Cheeses like Pecorino
- Creamy Blue Cheeses like Gorgonzola,
- Sharp Goat’s Cheese
- Wild Mushrooms such as Porcini (ceps) or Chanterelle
- Black / White Truffles
- Rich, Meat Ragu and game sauces, for example: beef, venison, hare or wild boar
- Strong Seasonings / Spices such as black pepper or chilli
- Anchovies, salted/smoked fish
- Radicchio, cicory and other bitter winter leaves
Pasta dishes made with Chestnut Pasta are the perfect luxury, comfort food; warming the body and soul and letting you experience with each bite, a taste of our traditions and a little bit of the joy of winter and the great outdoors.