Thanksgiving is over, but with chestnuts and pumpkin still in my larder, I invited my friend Domenico to come over and create an Italian spin for the thanks. Not to blow our own bugle but can I? We created a fall pasta suite that transformed this holiday harvest meal gloriously. One pasta was made with chestnut flour, roasted chestnuts, and porcini. The other used pumpkin, pomelo zest and amaretti. Here's a window into the cucina!