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.
Hearty chestnut flour has been a comforting winter staple for Ligurian mountain folk for centuries and the crop often finds its way into belly-warming dishes that feature wild mushrooms, game or unctuous cheese sauces.
We test everything we sell. Here’s how we’d use this.
This pasta would be a flavorful addition to any recipe, but its nuttiness lends itself especially well to richer, creamy dishes such as our Fettuccine with Leeks, Cabbage and Gruyère, or light and fresh dishes like primavera, where the nuttiness with add depth to the fresh vegetables and herbs.
We prefer to cook the pasta for one minute less than is noted on the package for a more al dente texture.
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