Serious Eats: Talk

Chestnut Flour

I see it all the time when I go to the market where I get my pasta flours (semolina, durum, 00, etc.) I have seen chestnut pasta used in recipes before and I did some reading on the internet. It says it gives the pasta (or bread, cake, etc.) a slightly sweet, "smoky" flavor, which means nothing to me. Plus I read in several sources about its health benefits. Cool....?
Anyway, I wanted to get a real person's opinion. Does chestnut flour actually add any flavor or texture to whatever it's used for, particularly pasta dough?

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