Seeking new flavors leads me to old ones. Pasta is a perfect foil for alternative flours. Since I've made bread with Italian chestnut flour, why not some chestnut pasta?  For dinner I wanted to marry the earthy flavor of chestnut with king oyster mushrooms. Chestnut flour is challenging to work in a pasta machine, but with good resting time, it worked well. Should I try rye my next try?