I'm notorious for using every square inch of surface area within reach while I'm cooking. Including the couch. Nothing is off-limits when good food is involved. When I first started making ravioli from scratch (pre gluten-free days), counter space in our 26-square foot kitchen was limited. Finished baking sheets of fresh ravioli spread out all across the living room as I rolled out the dough (by hand) on the coffee table.
Also spread out all across our living room? A thin dusting of flour.
Even with a much larger kitchen, I still managed to toss flour around the dining room while making today's gluten-free chestnut flour pasta ravioli. Pro tip: when you drop an egg into a well of flour from a couple of feet above, the light delicate flour will puff all over you. At least now the chestnut flour leaves a sweet toasty scent behind as it cloaks the room.
What you don't see is the moment I forgot about basic fluid dynamics and I pressed down one side of the dome with a fork, creating an eggy volcanic eruption - an eggsplosion. Whisked egg flooded the table and floor as I desperately tried to dam it up with my hands. That doesn't work, guys. The egg just seeps right through your fingers.
If you're more dexterous than I am, then by all means, try your hand at the flour dome, but if you're prone to flour in your hair, I recommend a bowl to keep that egg in check.
I first made this gluten-free chestnut flour for a gluten-free alternative flours dinner I hosted last month (pictured below!).
The meal brought a medley of folks from all parts of our lives around one table to share a feast - not much tops that.
Except maybe this chestnut flour pasta. (Just don't try to drop 14 servings of hand-cut pasta triangles into a pot of boiling water at one time, or you'll end up with way too many uncooked stuck-together pasta stacks. Not that I would know or anything...).
The texture of chestnut flour pasta is as pliable and sturdy as traditional pasta, but with so much more flavor. The pasta cooks up silky and smooth with a sweet nuttiness that makes it pair best with a savory or salty topping or filling to balance it out.
Here the silky fresh chestnut flour ravioli are filled with pockets of baby artichoke hearts, green garlic, goat cheese, parmesan, and a bit of tarragon, all sitting in a pea shoot vegetable broth with fresh peas, and garnished with fresh herbs, parmesan, and crispy enoki mushroom straws. Whew!
I thought about making that the title of this post because each ingredient deserves a diva moment - Go PEAS, it's your birthday!
You do not need to be so fancy, but should you choose to, I've included the recipe for the filling and pe broth below as well - developed in collaboration with my good friend Alanna.
This chestnut flour pasta dough is so flavorful on it's own, that a simple three-cheese filling and brown butter sauce is enough!
Or you can also turn this chestnut flour pasta into fettuccine. While the video may seem like fresh pasta ravioli is quite the process, I assure you that I used to make fresh pasta on weeknights back when I barely knew how to cook.
For more gluten-free pasta inspiration, check out my Gluten-free Chickpea Pasta recipe!
Recipe
Gluten-free Chestnut Flour Pasta Ravioli
Ingredients
- 2¼ cup (220 g) chestnut flour
- 3 tablespoons (27 g) Bob’s Red Mill tapioca flour
- 3 tablespoons (25 g) sweet rice flour, Also called "mochiko" - distinctly different than "white rice flour" or "brown rice flour"
- ¾ teaspoon xanthan gum
- 3 large eggs , plus 1 large egg for egg wash
- 1 tablespoon extra virgin olive oil
- Scant ½ teaspoon salt
- Water, as needed
- 12 baby artichokes, 3-4" long
- Water
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- ½ cup chopped green garlic, white and light green partsonly, from 2 medium stalks
- ¼ cup kosher salt
- ½ cup dry white wine
- ½ cup vegetable broth
- 6 oz (1⅓ cups) crumbled soft fresh goat cheese
- 3 oz (¾ cups) freshly grated parmesan cheese
- 1½ tablespoon chopped tarragon leaves
INSTRUCTIONS
Gluten-free Chestnut Flour Pasta
- Whisk the chestnut flour, tapioca starch, sweet rice flour, and xanthan gum into a large bowl.
- Create a well in the middle of the flour and crack three eggs into the well. Add the olive oil and salt.
- Use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.
- Once it's well mixed, use your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of chestnut flour until it reaches the desired texture.
- Roll the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.
- Meanwhile, prepare your favorite filling and sauce. See below for artichoke and goat cheese filling option.
- Bring 4-quarts of water to boil in a large pot with a teaspoon of salt and a splash of olive oil.
- After letting the dough rest, cut dough into 6 equal pieces.
- Use your hands to press one piece at a time on a chestnut-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel.
- With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with chestnut flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time, dusting the pasta sheet lightly with chestnut flour, until you get to a 4, which is the setting before the pasta begins to get paper thin.
- Use a knife or the smooth edge of a pastry wheel to trim the edges of the pasta sheet so they are smooth and the sheet is an even width all the way down, 3-4 inches. Dust both sides lightly with chestnut flour and set aside, while you repeat with the remaining dough.Roll the trimmed edges up with the next piece of dough.
- Cut into strips for fettuccine or pappardelle, or read below on how to make hand-cut ravioli.
Ravioli
- Cut the pasta sheet in half cross-wise so you have two wide sheets that are the same length.
- Whisk the remaining egg with 1 tablespoon of water.
- Lay two sheets of the same length down on your floured surface. Spoon 2 teaspoons of filling at a time onto one sheet, leaving 1-2 inches between each ball of filling. Lightly brush the edges of this pasta sheet with the egg wash. Lightly brush the egg wash between each filling mound.
- Lay the second sheet of pasta over the top and gently press down to cover the filling. Press out all of the air and gently press the edges and around each mound to secure the sheets together. Use a pastry wheel or a knife to cut the strip into ravioli squares. Transfer to a baking sheet dusted with tapioca flour. Repeat with the remaining pasta sheets.
- Drop the ravioli into the boiling water and cook for 5 minutes, stirring occasionally. Gently scoop out the ravioli with a slotted spoon.
- Top with your favorite sauce!
Artichoke and Goat Cheese Filling
- Fill a medium-sized bowl with cool water and add the lemon juice and spent lemon halves. Prepare the artichokes by cutting off the top inch of leaves. Snap off the dark green leaves until you get to the tender, yellow center leaves in the center. Trim away the green parts of the stem and body. Cut the artichoke in half and use a small spoon to remove any fuzzy choke and/or spiky leaves from the center. As you work, drop the artichoke halves into the bowl of lemon water to prevent them from oxidizing. When all of the artichokes are prepared, remove them from the water and chop into a half-inch dice. You should have about 1 ¾ cups of chopped artichoke.
- Heat the oil in a wide skillet over medium heat. Add the green garlic and artichokes and sauté until slightly caramelized, stirring frequently, 5 minutes. Add the wine and continue cooking until the liquid has reduced. Add the broth and cook, stirring, until the pan is dry and the artichoke is tender, 10-15 more minutes, adding more stock if the vegetables start to stick. Stir in the salt. Transfer to a plate and let cool.
- When the artichoke mixture is cool, place it in a medium-sized bowl and stir in the goat cheese, grated parmesan, and tarragon. Taste for seasoning, adding more salt or tarragon if you feel it needs it. Fill and cook the ravioli, as above
Gigi -
Has anyone tried to make a fried sweet ravioli using chestnut flour dough?
Micha -
Hi Sarah, what a great recipe! I am trying to learn more about the possibilities of chestnut flour.
I read that you can only preserve it for a short time, and that it's only available during autumn or early winter. What are your experiences with this?
Sarah Menanix -
Hi Micha! I've been able to find it all year round - it's packaged and I get it most commonly at the Italian pasta shop. I store it in the freezer to extend shelf-life and have used it up to a year from the freezer!
Micha -
Great! I will try it out. Thanks a lot!
Chris @ Shared Appetite -
Man, you are totally nailing it Sarah. The styling of your photos. The light. The colors. It's really, truly, utterly amazing. And your video is SO professional. Really impressed, my friend!
Carla -
These photos! So beautiful! You're really outdoing yourself, lady. :)
(Also, do you ALSO use every single pot and pan you own when cooking? No? NO? Only Sean, then. ;))
Tammy -
I am completely in love with your site!
Between your videos, photography and awesome recipes - I'm feeling so inspired! :D
This is such a creative dish...I love it. I really need to get the pasta attachment to my mix master ASAP!
Toodles,
Tammy<3
Sarah Menanix -
What a lovely comment, Tammy! Thank you so much for your sweet words. I 100% agree - you need to get the pasta attachment asap:)
ellie | fit for the soul -
This is sooooooo astoundingly beautiful, ladies!!!! I love the recipe, the process, and all the shots you managed to record. ^_^ What an inspiration, especially since I've been meaning to get back to attempting my own pasta again. After I failed miserably a few months ago (learned that I shouldn't hurry myself esp. if it's a meal for my entire family!!!!), I think I'm ready to get back in the game. ;) And chestnut flour just looks and sounds way cool.
Sarah Menanix -
Thank you so much, friend! I think you should definitely give pasta-making another shot! Once you get into the groove, you'll be a pro.
Mary -
How did you make the crispy enoki straws?
Sarah Menanix -
They're soooo easy but taste just like little crispy shoestring fries. I just lightly coat them in olive oil and oven roast them. The method with cooking times is over on my Sunchoke Soup recipe.
Tessa | Salted Plains -
These photos are so beautiful!! I love your and Alanna's collaborations - I'm always so excited to see what you two have created. Well done on the Alternative Flours dinner. That is such a fun idea!
Pang @circahappy -
OMG!!!! This post can only described in two words, UBER amazing!!!!!!
I am in awe by both of your talents, yet again.
LOVE LOVE LOVE
Sarah Menanix -
The feeling's mutual, my friend:)
Jen @ Baked by an Introvert -
Your photography is stunning, Sarah! And the video is so well composed! I love coming to your site to see such lovey inspiration. Keep it coming!
Sarah Menanix -
You are too sweet Jen! Thank you so much for the encouragement - you make me blush :*
Kirsten -
This looks really beautiful and delicious. Great photos!
Kristi @ Inspiration Kitchen -
Love, love, love this post Sarah! That shot with the sifting flour is fabulous! And, I can't help but taste this amazing homemade pasta. Girl, you are making me so hungry! Pinned!
Ami@NaiveCookCooks -
This video is so beautiful!! Ravioli with fresh seasonal vegetables is my favorite! Looking forward to trying this!
Annie Chesson -
This is so COOL! This was such a fun post to read. Homemade pasta is one of my favorite things to make. This looks so delicious. Definitely going on my list! And the filling looks heavenly.
Emily -
Simply stunning! Feeling inspired to get my pasta machine out and make ravioli now. :) These photos are so cozy, elegant, and warm. Love!
betty | le jus d'orange -
OMG. Sarah!!! I watched the video and I was mesmerized. Captivated. Did you know I have a pasta roller that I've never used as a wedding gift? I keep meaning to, but fresh pasta is intimidating... You and Alana made a work of art with this video and photos. Beautiful. I loved when she cracked the first egg and it went PLOP and flour flew everywhere. Just loved it!
Sarah Menanix -
What?! You totally need to pull that baby out! Fresh pasta sheets on that beautiful wood table of yours would be amazing!
Amanda Paa -
so so lovely. and so so fun! there is nothing quite like making homemade gluten-free pasta. it is so gratifying even though it takes a little elbow grease. i would love to try your chestnut version, and the spring peas give the perfect freshness. i can't wait to come out and play with you guys! xo
Sarah Menanix -
Yes! March flew by so I'm sure April will disappear even quicker! What should be make when you're here?!?!
Sheri -
Just love this post! Wonderful photos and totally takes me back to Grandma Ramonda making her homemade ravioli! Which I did make with her once and I have her recipe in her handwriting, which is a treasure!
Sharon @ What The Fork Food Blog -
I love the style of your video, it's like a cross between an old school home movie and a silent film. It kind of reminds me of the Wonder Years a little bit.... Love, love, love it! And so does my two-year-old Kelsey. She was in awe of the pasta making process - she actually made me replay it for her 7 times in a row... haha
Sarah Menanix -
Sharon! This comment is the absolute sweetest! I forwarded it to Alanna as soon as I got the notification because it made me smile so big. I grew up on the Wonder Years, so that's an amazing compliment. I love that Kelsey kept replaying the video - I bet she'll grow up to be an awesome cook like her mom!
Marissa | Pinch and Swirl -
This post is EPIC. The pictures the video and how dang delicious those ravioli look. Well done, my friend!
Sarah Menanix -
What a sweet comment, Marissa!! Thank you so much:)
Kelsey @ Snacking Squirrel -
you are a pasta making queen! this look incredible!
GiGi Eats -
I need to BITE the bullet and get some chestnut flour!!! I ADORE chestnuts! :)
Christine // my natural kitchen -
I hope you two continue making these delightful videos - both have been beautiful and fun to watch! I am so excited by the idea of making my own pasta and have been meaning to try since your chickpea flour pasta was posted, but haven't yet. Now I'm thinking that this chestnut pasta needs to go to the top of my list of things to make! This is totally gorgeous, and your stories are so funny to read :)
Also! Amazing job on the Feastly dinner Sarah, it looks like everything was amazing!
Sarah Menanix -
Thank you so much, Christine! I wish you weren't so far so you could join us for a video session. Can we Skype cook together? Haha. (Totally normal, right?)
Christine // my natural kitchen -
haha that would be lovely but something tells me that a cooking video via skype wouldn't look quite as beautiful as this! :)
Amy @ Thoroughly Nourished Life -
Magic happens when you and Alanna work together! I just love these photos and the video makes me want to pull up a chair in the kitchen and watch you ladies do your gorgeous kitchen goddess dance :)
I am curious to try chestnut flour (and try to track it down here in Australia) because that pasta looks like it has such divine texture. Ravioli makes a perfect rainy Sunday afternoon activity!
P.S. Fluid dynamics are boring anyway - and kitchen stories make for extra fun at the dinner table once you are eating the meal ;)
Sarah Menanix -
You're welcome to come visit and pull up a chair any time...but I can't promise you won't be covered in flour after;) I'm obsessed with chestnut flour now, so I hope you're able to track some down!
Em @ the pig & quill -
I'm absolutely infatuated with these videos! You are Alanna are so talented individually, but together you're just too charming to ignore. More more more! (And this pasta? PEAS ALWAYS! Love.) xo - Em
Sarah Menanix -
In our 3am delirium after making the video, we'd high-fived on the idea of making a sausage video next....until we thought it through. Haha. We've got a growing list of future vids though! I hear you're in the South Bay - we should meet up for tea or lunch or peas sometime!
Lisa / Good on Paper -
too gorgeous to eat i say!!!
Karen @ The Food Charlatan -
Every time you and Alanna get together I think, "Nothing could ever be more beautiful." And then you do another one and I'm proven wrong.
Sarah Menanix -
You know just how to make a girl feel loved:) That's how I feel every time I cry laughing from your stories.
Joy | The Joyful Foodie -
Whaaat? Even without the chestnut flour, you would have had me at "goat cheese ravioli". Does chestnut flour behave similarly to almond flour? I'm thinking I need to grab myself a bag of that.
Sarah Menanix -
I've still never made almond flour pasta before, but from working with almond flour for other things, I find chestnut flour to be a finer grain that's a lot more dry than almond flour. It also has quite a bit of elasticity to it! I really love chestnut flour for it's baking quality and it's nutty sweet flavor.
Natalie @ Tastes Lovely -
Sarah! This recipe! These photos! Everything is just so beautiful and thoughtful. What a perfect spring dish. You are a constant inspiration : )
Sarah Menanix -
Aw - you're too sweet Natalie! Thank you!
todd wagner -
Best looking pasta I've ever seen, gluten-free or otherwise. You're a pasta pro...there's no denying it :)
Sarah Menanix -
It's gluten-free but not CHF. What we lack in glutens, we make up for in CH. ;)
suki -
your video makes it look so easy, but i know that the very few times i've tried to use the pasta attachment, i felt like i didn't have enough hands to hold everything! :P everything looks so rustic and gorgeous!
Lisa @ Healthy Nibbles & Bits -
Sarah, you need to let me know the next time you're hosting a Feastly dinner! I would love to go and taste some of your delicious creations! That meal you and Phi put together looked great!
Sarah Menanix -
Thanks, Lisa! I was so stressed about this one that I only passively put it on FB and didn't really tell folks:) If I ever do another, I'll be sure to spread the word!
cynthia -
Love this collab SO MUCH, Sarah!!! Both of your descriptions of the pasta have me dying to try chestnut pasta like, five minutes ago. And these gorgeous photos, that video -- all perfection. (Also, I am totally prone to the egg volcano too -- it's only bowls for me!) This is so amazing!
Sarah Menanix -
Aww - thank you so much Cynthia! This means so much coming from you! Come visit us in California and we can make a video together!
[email protected] -
Love your photography! I've been meaning to buy a pasta machine for ages now specifically to make my own ravioli. I think you've convinced me. :)
Sarah Menanix -
Thanks you! It's my most-used Kitchenaid attachment - I love how versatile it is and how quickly it can roll out the pasta into fresh sheets! I hope you finally get the one on your wishlist:)
Tina @ Just Putzing Around the Kitchen -
Girl, your photography just keeps getting more and more insanely gorgeous! And, I would eat SO many of those ravioli...make me some, please :D
Sarah Menanix -
I will DEFINITELY make you some on our big cooking retreat (in California). You're coming right??? ;)
Jenna -
Love the pictures! Now I want to make pasta.