gluten free chestnut pasta


Gluten free chestnut pasta is 100% GLUTEN FREE, made with organic chestnut flour, rice flour and water. ARTISAN MADE AND STONED MILLED THE TRADITIONAL WAY .

We have tried all of our gluten free pasta range and by far this pasta is our favourite, we love pennette and the subtle sweet taste of chestnut does come out in the dish.

We tried a couple a sauces for the chestnut pasta and they worked well, so we are going to share some simple, easy and quick recipe ideas.

Keep an eye out for next weeks post where we will be cooking with Turmeric gluten free pasta.



Chestnuts are widely used in Italy especially in the North by the mountains and being quite seasonal symbolising autumn usually a creamy sauce is the way.

In a pan add a knob of unsalted butter and chopped glove of garlic, let the butter melt and the garlic soften.

Add chopped mushroom, any variety will do but don’t over do with porcini mushrooms as they are quite overpowering in flavour. Let the mushrooms brown and add some chopped parsley. Now pour some cream in the mushroom mix this is you sauce for the pasta, if the sauce looks too thick add some pasta water then add a handful of hard cheese we used our montano or pecorino cheese, but parmesan will do just fine. In another pan boil some water add salt and the pasta ,cook until al dente and serve.img_4312-pasta-castagna

Or try a simple version, chop some salame or pancetta brown in a pan with butter and mix the cooked pasta, this sauce is simple and lets you taste the chestnut flavour.


Established in 2006, this family run business based in the North-West region of Italy, Piemonte, had a plan to deliver good quality pasta with innovation and creativity by using the highest quality flour, locally produced and stone milled the traditional way.

gluten-free-pasta-platesThe gluten free organic spinach fusilli pasta are BRONZE-DIE, a “die” is a component of a press, a stamp, holes are made to shape the pasta, the water and flour mixture is passed though these holes.

A characteristic of bronze-die pasta is its surface if you look closer at the pasta you will see it rough in texture, this is because when passing through the bronze stamp the linings are not smooth. This allows the pasta to be cooked evenly allowing better digestion and for better sauce absorption. Whilst mass produced pasta its surface is shiny and yellow use the Nylon die pressing machine.

The pasta is then kept at a low temperature for the drying process, 16 to 18 hours. This is to preserve all the nutrients of the flour and its organic characteristic, making it tasty and easy to digest. Cooking times  6-8 minutes .However we found that adding a little extra couple of minutes to the indicated cooking time helped with the texture of the pasta as we have found 6 to 8 minutes was too much al dente.