Chestnut Tagliatelle

Eggerhof Chestnut Tagliatelle with a Nutty Sweetness

Eggerhof chestnut tagliatelle are fettuccine made from chestnut flour, durum wheat semolina, and water. Chestnut flour is listed before semolina in the ingredients, giving the noodles their dark color, firm texture, and the taste of roasted chestnuts.

Chestnut Tagliatelle are the autumn variety in the Eggerhof pasta range from Aldein, South Tyrol, and the only ones without egg in the dough. Three ingredients make for a pasta that is al dente in just five minutes and pairs perfectly with creamy sauces as well as robust ragouts. The package contains 310 grams.

Nutty, sweet, with a firm bite

Chestnut flour has a naturally sweet taste reminiscent of roasted chestnuts, only drier and more concentrated. This sweetness remains subtly in the background on the finished plate and only truly comes to the fore with savory accompaniments.

The ribbons are firmer and nuttier than egg pasta because the chestnut flour makes the dough more compact. When chewed, there is a slightly floury roundness that immediately reveals that this is not pure wheat.

Then there is the color, which sets this variety apart from all others even in the pack. The dough is significantly darker than any light pasta, and in the bowl, it evokes autumn before the first spoonful of sauce even hits the plate.

Grey cheese meets the sweetness of the chestnut

Ahrntal grey cheese, melted in a little cream, is the South Tyrolean answer to this pasta: its acidic, lean tone perfectly offsets the sweetness of the chestnut. A creamy mushroom sauce leads in the same direction, only softer and with more earthy notes.

With game, the fruit of the forest meets the meat of the forest. The venison ragout from Eggerhof is the best match for this, as its herbal seasoning balances the sweetness.

Surprisingly, shrimp with garlic and parsley also work well, as the sea salt counters the sweetness. Those who prefer to stay in the forest can place the porcini mushroom noodles alongside; the rest of the range can be found in the Eggerhof Pasta collection.

Keschtn, South Tyrol's bread of the lean years

In South Tyrol, the sweet chestnut is called "Keschtn," and for centuries it has grown on the warm slopes between Bolzano and Bressanone. Dried and ground, it provided a flour that sustained farmers through the winter when grain became scarce.

To this day, it is part of the "Törggelen," an autumn tradition where one hikes from the vineyard to the tavern to enjoy new wine, speck, and roasted chestnuts. Eggerhof is located in the heart of this landscape, just above the chestnut groves.

In autumn, they are used to make soups, small cakes, and fillings, and the pasta follows in this tradition. Its main advantage is that it keeps the aroma available long after winter.

Chestnut flour does not form gluten when kneaded, which is why durum wheat semolina is added to hold the dough together. Without it, the ribbons would fall apart in the boiling water; with it, they remain firm while still carrying the full chestnut tone.

The fact that this variety is egg-free follows the same logic: the flour provides enough flavor and color on its own that, at Eggerhof, nothing more than water is needed.

Five minutes, then a creamy sauce

Five minutes in boiling salted water are enough; after that, the pasta loses its bite. Prepare the sauce before you drain the noodles and fold the ribbons in immediately so they do not stick together. Stored in a cool, dark place, the chestnut aroma is preserved for months; once opened, it is best kept in a tin canister.