Chestnut Flour Tagliatelle with Sausage, Pumpkin, and Taleggio Fondue

10/03/2025

This recipe was born in the heart of the Modenese Apennines, where chestnut flour has long been a symbol of rustic mountain cooking. Traditionally used for sweets like castagnacci or rustic cakes, here chestnut flour becomes the base for a flavorful and original fresh pasta. Guiding us through this dish are our Cesarini Barbara and Andrea from Zocca.

“We wanted to give chestnut flour a new life by using it in a different way. It’s usually reserved for desserts, but we believe it truly shines in savory dishes”.

So let’s roll up our sleeves and bring to the table a dish that tastes like autumn, where the sweetness of pumpkin blends with the savoriness of sausage, the creaminess of a cheese fondue, and the unique touch of chestnut flour in homemade pasta.

Chestnut Flour Tagliatelle with Sausage, Pumpkin, and Taleggio Fondue

From the Modenese Apennines tradition, an autumn recipe featuring chestnut flour in a fresh pasta with a unique and original flavor

DifficultyMedium

Preparation time3h

Servings4

€

CostMedium

Ingredients

100 g all-purpose flour (type 00)
100 g chestnut flour
2 eggs
400 g sausage
300 g pumpkin
100 g Taleggio cheese
Milk, as needed
Rosemary, to taste
Olive oil, as needed

Method

For the pasta:

Mix chestnut flour, all-purpose flour, and eggs to prepare the dough.
Knead until you get a smooth and homogeneous texture.
Roll out the dough with a rolling pin.
Cut the dough into tagliatelle and let them rest on a floured cloth.

For the ragù:

Cut the pumpkin into small cubes.
In a pan, sauté the pumpkin with a drizzle of extra virgin olive oil and a sprig of rosemary until golden.
Add the crumbled sausage and cook thoroughly, stirring well.

For the fonduta:

In a small pot, melt the Taleggio cheese with a little milk over low heat.
Keep stirring until you get a smooth, creamy sauce that’s not too thick.

Assembly:

Cook the tagliatelle in plenty of salted boiling water.
Drain them al dente and toss them in the pan with the ragù, adding a bit of cooking water to bind everything.
Plate the tagliatelle and finish each serving with two spoonfuls of Taleggio fonduta.

Barbara e Andrea

Chestnut flour: ancient mountain essence between tradition and flavor

Chestnut flour is an age-old ingredient deeply tied to the culture and traditions of Italy’s mountain regions, especially the Modenese Apennines. Made by grinding dried chestnuts, it is known for its naturally sweet flavor, so much so that it’s often called “sweet flour”. For centuries, chestnut flour was a staple food for rural families, an essential part of their everyday meals. Today, with the revival of traditional cuisine and growing interest in natural products, chestnut flour has returned as a versatile ingredient, perfect for enhancing both sweet and savory recipes.

Another great advantage is that chestnut flour is naturally gluten-free, making it ideal for those with celiac disease, as long as it is not mixed with wheat flour.

Farmhouse in Zocca, Cesarini Barbara and Andrea, view of the Zocca hills

If you’re curious to discover all the secrets of cooking with this ingredient, our Cesarini Barbara and Andrea have created a cooking class dedicated entirely to chestnut flour. Set in the charming surroundings of Zocca, they will teach you all the tips and tricks to make the most of this flour, even in savory dishes like fresh pasta.

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