Chestnut Ruffle Pasta "Signorine alle Castagne" (Organic)

Chestnut Ruffle Pasta Signorine alle Castagne (Organic)
Chestnut Ruffle Pasta "Signorine alle Castagne" (Organic)
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"La Bella Angiolina", the beautiful little angel, is based on a historical Ligurian folk tale in which the heroine creates delicious local dishes. The Divizia family stays true to their Ligurian heritage, using top-quality ingredients to make these traditional Italian favorites.

Chestnut flour is a classic in the Ligurian Hills and is considered a defining product on the Mediterranean coast of Italy. La Bella has combined this traditional flour with a ruffled flat short pasta in a tribute to the history of food in Liguria. These short, flat ruffles are meant to look like the ruffled collars of "signorine" of Liguria.

You can combine this wonderful pasta with kale and pine nuts for a modern and healthy pasta dish, or make a brown butter, sage sauce, and top with strips of proscuitto.


Ingredients: Organic durum wheat semolina, organic chestnut flour (25%)

250 gram (8.8 ounce) box
Price: $16.50
On Sale! $14.95 		Quantity
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Chestnut Ruffle Pasta "Signorine alle Castagne" (Organic)
Please click on the product image to read the customer reviews
Average rating:
average rating 100%
  
2 reviews

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Featured positive reviews:

Chestnut Ruffle Pasta "Signorine alle Castagne" (Organic)
average rating 100%
Beautiful and tasty!
By 
This pasta is a great find! It is beautiful on the plate and the chestnut flavor is something different...it has a gentle sweetness without making the dish truly sweet. For me, I'd lose the delicacy of the chestnut with a hearty red sauce. I think this is best suited to gentler flavors, like sage-butter, or a mix of butter, parmesan, and some coarsely chopped pistachios. Perhaps toss some crisped shreds of prosciutto on top. YUM.
Chestnut Ruffle Pasta "Signorine alle Castagne" (Organic)
average rating 100%
Delicious and different
By 
This very pretty pasta adds a delicious different flavor note to a pasta course... a hint of chestnut. For me, this pasta is a bit too delicate for a meat ragu. I prefer it tossed with a good olive oil, toasted pine nuts, and a bit of pesto or shredded basil. Or sage brown butter. Choose something light in flavor for an elegant primo.