Chestnut/ Hazelnut Tagliatelle Recipe

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In Italy the Fall, is the time of the nut harvest. Chestnuts, which we always serve roasted for the holidays, are also ground into a meal or flour and used to flavor many dishes. This pasta can be made with either the flour or cooked chestnuts ground finely. Today I used a mixture of hazelnut and chestnut flours. I dressed it simply with a brown butter and sage sauce



Cost per recipe $2.53 view details
  • 1 cup 00 Italian flour (I’ve also used White Lily)
  • generous 1/2 cup chestnut-flour">chestnut flour or combination of chestnut and hazelnut
  • 6 egg yolks
  • 1 whole egg
  • splash of olive oil
  • 1 stick of butter
  • good handful of fresh sage leaves
  • lemon juice- optional


  1. Put all ingredients in food processor and pulse till it leaves the sides of the bowl and the color is uniform.
  2. Knead on a lightly floured surface for a few minutes, wrap in plastic wrap, and let rest for at least an hour.
  3. Divide in quarters and pass each piece through a pasta machine set on the widest setting. fold in half and repeat at same setting 3 or 4 times, then run it through each progressive thinner setting 1 time. On my manual machine I go to #5.
  4. Take the rolled out sheet of pasta and run it through the setting for tagliatelle.
  5. To cut by hand, dust sheet of pasta with flour and toll up from the narrow end. Cut into 1/4 inch slices, unroll and set on lightly floured towels.
  6. Set aside on lightly floured tea towels or hand on dowels to dry till ready to cook. 
  7. Bring a large well salted pot of water to a rolling boil. Add pasta and cook just a few minutes till tender and al dente
  8. While the water comes to a boil, melt 1/2 cup of butter in a skillet.
  9. Over medium low heat cook till butter is sizzling and starts to turn a light golden brown(it will smell slightly nutty).
  10. Immediately toss in a handfull of fresh sage leaves and remove from heat. Give a quick stir to coat the leaves- they will quickly darken and crisp.
  11. Set aside till pasta is cooked and toss together. The butter is infused with a mild taste of sage and the crisp leaves on the fork with the tagliatelle are a treat.
  12. You can also squirt in a touch of fresh lemon juice and toss. Enjoy!


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 281g
Calories 1106  
Calories from Fat 857 77%
Total Fat 97.51g 122%
Saturated Fat 59.7g 239%
Trans Fat 0.0g  
Cholesterol 429mg 143%
Sodium 715mg 30%
Potassium 666mg 19%
Total Carbs 53.16g 14%
Dietary Fiber 0.0g 0%
Sugars 0.55g 0%
Protein 8.45g 14%
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  • Patricia Turo
    I make chestnut tagliatelle all the time and love it with venison. But I've never put hazel nuts in it and will have to try this version. I use chestnut flour which I get in Italy and 00 flour. I've never seen it for sale in the US. Where do you buy it?
    I've cooked/tasted this recipe!

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