Pasta di Liguria Chestnut Ruffles Pasta “Signorine alle Castagne”
With a name referencing the ornate collars worn by young women of noble families in historic times, this ruffle-edged pasta gets a rich nuttiness from flour made from chestnuts—a popular crop in the mountains of Liguria. It’s tender, toothsome texture stands up to hearty cheese and meat-based sauces, while its unique smokey-savoriness adds more depth than standard pastas when served simply with fresh herbs and olive oil or melted butter. Other alternative pastas like whole wheat or those made from quinoa flour can lack complexity and become too mushy while cooking, but the chestnut flour in these uncommon noodles add a depth of flavor and sense of Italian tradition that can’t be replicated.
Pasta di Liguria Hand-Stamped Croxetti
This Ligurian style of pasta has been topping tables since ancient times—embossed using coins and later with specialized wooden stamps adorned with seals of noble families. This modern iteration has a pale, creamy color and tender chewiness that maintains a springy bite throughout (we often find that dense pasta shapes sometimes become mushy on the outside as their interiors cook). With an almost eggy quality akin to fresh pasta or dumplings, this unique shape doesn’t often find its way on supermarket shelves and—with its rich history—can’t compare to standard varieties.
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