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Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

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Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

March 25, 2015 by Sarah Menanix

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Last updated on September 26th, 2020

Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

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.

Gluten-Free Ravioli

For this ravioli recipe, Alanna from The Bojon Gourmet and I teamed up to dabble in food video again to show off the sexy curves of fresh sheets of pasta. Here’s our second video: How to Ravioli.

 

(To see our first video collaboration, check out our How to Sushi video here!)

Don’t think for one second that I’m as graceful as I appear while making ravioli. With an eye for beautiful shadows, Alanna suggested we make the pasta dough by dropping the eggs into a well in the middle of a sifted flour dome. Rustic, right? Probably what the pros do.

Gluten-Free Chestnut Flour Pasta

Gluten-Free Chestnut Flour Pasta Dough

Gluten-Free Chestnut Flour Pasta Kneading

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.

Gluten-Free Chestnut Flour Pasta Rolling

Gluten-Free Chestnut Flour Pasta Rolling

Gluten-Free Chestnut Flour Pasta Sheets

This recipe for chestnut flour pasta comes from the Alternative Flours Feastly meal Phi and I dished up last month. With Phi’s plating wizardry, we fed 14 people – including ourselves – six plated dishes, and I now have mad respect for chefs because hot damn! – I could barely stand up by the end of the night.

Next up, Phi and I will share the recipe for wild rice and black sesame crackers along with Jessica‘s pictures of our day-of dinner prep. But first, I’ll whet your appetite with the gorgeous shots Alanna took during the meal (like seriously – who knew someone could make food look so good at night with overhead lights and a strobe?). Click the slide show to scroll through each dish from our menu.

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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…).

Spring Vegetables

Spring Vegetables Ravioli Filling

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.

Gluten-Free Chestnut Flour Pasta Ravioli

Gluten-Free Chestnut Flour Pasta Ravioli Filling

Gluten-Free Chestnut Flour Pasta Ravioli

Gluten-Free Chestnut Flour Pasta Ravioli

Gluten-Free Chestnut Flour Pasta Ravioli

For the Alternative Flours meal, we served up the hand-cut pasta triangles with braised shiitake mushrooms, deep-fried celery root, a truffle salted sous-vide egg yolk and crispy enoki straws. This time around we took inspiration from the spring vegetables barreling into the market. Silky fresh chestnut flour ravioli 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!

Spring Vegetables Ravioli with Spring Vegetables

Spring Vegetables Ravioli with Spring Vegetables

If simplicity is more your thing, you can swap out the filling for whatever you want (did somebody say cheese??) or turn this chestnut flour pasta into fettuccine. While the video may seem like fresh pasta ravioli is quite the process, I assure you that Lucas and I used to make fresh pasta on weeknights back when I barely knew how to cook.

Gluten-free Chestnut Flour Pasta Fettuccine

Gluten-free Chestnut Flour Pasta Fettuccine

The recipe for the chestnut flour pasta sheets and ravioli technique is below, and you can find the recipe for the filling and broth along with Alanna’s take on the day over at The Bojon Gourmet!

Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

*All photos and video were styled and shot in collaboration with Alanna.

For more gluten-free pasta inspiration, check out our Gluten-free Chickpea Pasta Pappardelle collaboration!

Continue to Content
Gluten-free Chestnut Flour Pasta Ravioli with Goat Cheese and Spring Vegetables

Gluten-free Chestnut Flour Pasta Ravioli

Yield: 4 servings

Make gluten-free ravioli at home using chestnut flour. Fill with your favorite filling. Make a big batch and freeze some for later!

Ingredients

  • 2¼ cup (220 grams) chestnut flour
  • 3 tablespoons (27 grams) tapioca starch
  • 3 tablespoons (25 grams) sweet rice flour
  • 3/4 teaspoon xanthan gum
  • 3 large eggs + 1 large egg for egg wash
  • 1 tablespoon olive oil
  • Scant 1/2 teaspoon salt
  • Water, as needed

Instructions

Gluten-free Chestnut Flour Pasta

  1. Whisk the chestnut flour, tapioca starch, sweet rice flour, and xanthan gum into a large bowl.
  2. Create a well in the middle of the flour and crack three eggs into the well. Add the olive oil and salt.
  3. Use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.
  4. 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.
  5. Roll the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.
  6. Meanwhile prepare your filling and sauce. Find the recipe for the Goat Cheese and Spring Vegetable Ravioli shown in the pictures above at The Bojon Gourmet.
  7. Bring 4-quarts of water to boil in a large pot with a teaspoon of salt and a splash of olive oil.
  8. After letting the dough rest, cut dough into 6 equal pieces.
  9. 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.
  10. 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.
  11. 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.
  12. Cut into strips for fettuccine or pappardelle, or read below on how to make hand-cut ravioli.

Ravioli

  1. Cut the pasta sheet in half cross-wise so you have two wide sheets that are the same length.
  2. Whisk the remaining egg with 1 tablespoon of water.
  3. 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.
  4. 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 ravioli stamp, a pastry wheel, or a knife to cut the strip into ravioli squares. Repeat with the remaining pasta sheets.
  5. Drop the ravioli into the boiling water and cook for 5 minutes, stirring occasionally. Gently scoop out the ravioli with a slotted spoon.
  6. Top with pea broth, herbs, parmesan, and enoki straws and serve. Get the recipe for the filling and broth pictured above from The Bojon Gourmet.
© Sarah Menanix
Cuisine: Dinner / Category: Noodles or Pasta
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Chestnut Flour, Gluten-Free Savory, Main Courses, Noodles or Pasta, Savory, Sweet Rice Flour, Tapioca Flour/Starch, Vegetarian, Vegetarian Main Courses

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59 Comments

  1. Jenna -

    March 26, 2015 at 5:05 am

    Love the pictures! Now I want to make pasta.

    Reply
  2. Tina @ Just Putzing Around the Kitchen -

    March 26, 2015 at 6:08 am

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 1:30 pm

      I will DEFINITELY make you some on our big cooking retreat (in California). You’re coming right??? ;)

      Reply
  3. [email protected] -

    March 26, 2015 at 6:12 am

    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. :)

    Reply
    • Sarah Menanix -

      April 1, 2015 at 1:32 pm

      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:)

      Reply
  4. cynthia -

    March 26, 2015 at 7:34 am

    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!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 1:34 pm

      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!

      Reply
  5. Lisa @ Healthy Nibbles & Bits -

    March 26, 2015 at 8:00 am

    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!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 2:10 pm

      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!

      Reply
  6. suki -

    March 26, 2015 at 8:01 am

    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!

    Reply
  7. todd wagner -

    March 26, 2015 at 8:21 am

    Best looking pasta I’ve ever seen, gluten-free or otherwise. You’re a pasta pro…there’s no denying it :)

    Reply
    • Sarah Menanix -

      April 1, 2015 at 2:31 pm

      It’s gluten-free but not CHF. What we lack in glutens, we make up for in CH. ;)

      Reply
  8. Natalie @ Tastes Lovely -

    March 26, 2015 at 8:40 am

    Sarah! This recipe! These photos! Everything is just so beautiful and thoughtful. What a perfect spring dish. You are a constant inspiration : )

    Reply
    • Sarah Menanix -

      April 1, 2015 at 2:30 pm

      Aw – you’re too sweet Natalie! Thank you!

      Reply
  9. Joy | The Joyful Foodie -

    March 26, 2015 at 10:47 am

    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.

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:09 pm

      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.

      Reply
  10. Karen @ The Food Charlatan -

    March 26, 2015 at 1:15 pm

    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.

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:10 pm

      You know just how to make a girl feel loved:) That’s how I feel every time I cry laughing from your stories.

      Reply
  11. Lisa / Good on Paper -

    March 26, 2015 at 1:50 pm

    too gorgeous to eat i say!!!

    Reply
  12. Em @ the pig & quill -

    March 26, 2015 at 3:59 pm

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:12 pm

      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!

      Reply
  13. Amy @ Thoroughly Nourished Life -

    March 26, 2015 at 8:05 pm

    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 ;)

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:13 pm

      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!

      Reply
  14. Christine // my natural kitchen -

    March 27, 2015 at 3:38 am

    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!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:15 pm

      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?)

      Reply
      • Christine // my natural kitchen -

        April 6, 2015 at 8:32 am

        haha that would be lovely but something tells me that a cooking video via skype wouldn’t look quite as beautiful as this! :)

        Reply
  15. GiGi Eats -

    March 27, 2015 at 5:18 am

    I need to BITE the bullet and get some chestnut flour!!! I ADORE chestnuts! :)

    Reply
  16. Kelsey @ Snacking Squirrel -

    March 27, 2015 at 12:32 pm

    you are a pasta making queen! this look incredible!

    Reply
  17. Marissa | Pinch and Swirl -

    March 27, 2015 at 4:11 pm

    This post is EPIC. The pictures the video and how dang delicious those ravioli look. Well done, my friend!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:16 pm

      What a sweet comment, Marissa!! Thank you so much:)

      Reply
  18. Sharon @ What The Fork Food Blog -

    March 27, 2015 at 5:26 pm

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:18 pm

      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!

      Reply
  19. Sheri -

    March 27, 2015 at 6:34 pm

    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!

    Reply
  20. Amanda Paa -

    March 29, 2015 at 7:34 am

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:19 pm

      Yes! March flew by so I’m sure April will disappear even quicker! What should be make when you’re here?!?!

      Reply
  21. betty | le jus d'orange -

    March 29, 2015 at 10:52 am

    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!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:21 pm

      What?! You totally need to pull that baby out! Fresh pasta sheets on that beautiful wood table of yours would be amazing!

      Reply
  22. Emily -

    March 29, 2015 at 12:36 pm

    Simply stunning! Feeling inspired to get my pasta machine out and make ravioli now. :) These photos are so cozy, elegant, and warm. Love!

    Reply
  23. Annie Chesson -

    March 29, 2015 at 4:14 pm

    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.

    Reply
  24. [email protected] -

    March 29, 2015 at 7:53 pm

    This video is so beautiful!! Ravioli with fresh seasonal vegetables is my favorite! Looking forward to trying this!

    Reply
  25. Kristi @ Inspiration Kitchen -

    March 29, 2015 at 8:41 pm

    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!

    Reply
  26. Kirsten -

    March 30, 2015 at 5:41 am

    This looks really beautiful and delicious. Great photos!

    Reply
  27. Jen @ Baked by an Introvert -

    March 30, 2015 at 6:32 am

    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!

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:22 pm

      You are too sweet Jen! Thank you so much for the encouragement – you make me blush :*

      Reply
  28. Pang @circahappy -

    March 31, 2015 at 3:10 am

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:23 pm

      The feeling’s mutual, my friend:)

      Reply
  29. Tessa | Salted Plains -

    March 31, 2015 at 11:37 am

    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!

    Reply
  30. Mary -

    April 1, 2015 at 4:00 am

    How did you make the crispy enoki straws?

    Reply
    • Sarah Menanix -

      April 1, 2015 at 1:29 pm

      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.

      Reply
  31. ellie | fit for the soul -

    April 1, 2015 at 7:52 pm

    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.

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:25 pm

      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.

      Reply
  32. Tammy -

    April 1, 2015 at 8:40 pm

    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

    Reply
    • Sarah Menanix -

      April 1, 2015 at 9:25 pm

      What a lovely comment, Tammy! Thank you so much for your sweet words. I 100% agree – you need to get the pasta attachment asap:)

      Reply
  33. Carla -

    April 13, 2015 at 11:02 am

    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. ;))

    Reply
  34. Chris @ Shared Appetite -

    April 15, 2015 at 8:20 am

    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!

    Reply
  35. Micha -

    February 1, 2017 at 2:06 am

    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?

    Reply
    • Sarah Menanix -

      February 1, 2017 at 3:18 pm

      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!

      Reply
      • Micha -

        February 2, 2017 at 12:27 am

        Great! I will try it out. Thanks a lot!

        Reply
  36. Gigi -

    October 22, 2017 at 9:10 pm

    Has anyone tried to make a fried sweet ravioli using chestnut flour dough?

    Reply

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Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

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Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
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So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
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#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
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Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
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And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
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#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
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I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
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Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
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For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
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Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
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What are your must-make holiday cookies this year??
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https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
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This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
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https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
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Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
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https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
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I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
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#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
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https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
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