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Chestnut flour...what pasta did you make and what sauce?
Have only ever made pasta with 00 flour or durum flour. No idea if you have to add fat I just do as it how I was taught.
lynx-
http://luccaitalianschool.blogspot.co.uk/2011/11/tagliatelle-di-farina-di-castagne.html
good with gorgonzola, or sanglier/ cinghiale ragu
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I made gnocchi actually, nut regular egg pasta. Sauce was taleggio, leek and walnuts. (Similar to what @rive_gauche recommend)
rive_gauche
giofox
I don't necessarily agree to that.. I made pasta with many different flours, from wholewheat to chestnut and never had to add any sort of fat, at most some water to compensate the dry/liquid ratio.
But I am getting really curious to find out what the difference is, I will try at some point next week.. Like no fat, olive oil, and goose fat, same sauce and then compare.