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Chestnut Flour Noodles
Chestnut Flour Noodles is a modern Fusion recipe (based on a French original) for a classic form of gluten-free home-made noodles that uses sweet chestnut flour as a base and which is bound with potato starch, cornflour and eggs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chestnut Flour Noodles.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Bean RecipesFusion RecipesFusion Recipes
It's not well known, but you can make gluten-free (ie non wheat flour) noodles with a range of different flours and or flour adulterants. This current recipe uses sweet chestnut flour to make a very unusual gluten-free noodle.
Ingredients:
70g
sweet chestnut flour (buy ready make or make your own from ground, dried, sweet chestnuts)
70g potato starch
45g cornflour (cornstarch)
1/2 tsp salt
2 tbsp vegetable oil
2 eggs, lightly beaten
Method:
Sift all the dry ingredients together into a bowl (repeat this process at least 3 times) then form a well in the centre and add the oil and the eggs. Gradually draw the dry ingredients from the edges of the bowl into the liquid to form a stiff dough.
Once the ingredients are incorporated use your hands to knead the dough until it comes together as a ball (if a little dry then add some milk). Generously dust a board with cornflour and turn out the dough onto this. Dust the top of the dough then roll out as thin as possible. Cut into noodles with a sharp knife. You can either freeze at this point or your can cook immediately.
To cook, bring a pan of lightly-salted water to a boil then add the noodles and cook for about 10 minutes, or until just al dente. Note that, as these noodles contain no gluten (the binding agent in wheat flour) they are more fragile than ordinary noodles and need to be made by hand, rather than using a food machine. Also as there is no gluten they are suitable for anyone suffering from celiac disease or on a gluten-free diet. Use in any dish calling for pasta or noodles.
