Pansoti al Sugo di Noci
Liguria · pasta · serves 4 · 150 min total · hard
Pansoti = 'big belly' — Liguria's stuffed pasta with a filling of wild hillside greens. The walnut sauce is its only proper dressing.
Ingredients
- 300 g '00' flour
- 1 egg egg
- 80 ml dry white wine
- 500 g mixed wild greens (chard, borage, dandelion, chicory)
- 200 g prescinsêua (or fresh ricotta)
- 60 g Parmigiano Reggiano
- 200 g walnut halves, shelled
- 40 g crustless bread
- 60 ml milk
- 1 clove garlic
- 4 tbsp olive oil
- 1 sprig marjoram
Method
- Pasta: knead flour with egg, white wine, a pinch of salt. The wine is the secret. Rest 30 minutes.
- Filling: wilt greens, squeeze dry, chop fine. Mix with ricotta, Parmigiano, marjoram, salt. Should be dense and grassy.
- Walnut sauce: pour boiling water over walnuts, peel as many skins as patience allows. Pound in a mortar with garlic, bread soaked in milk, a pinch of salt. Trickle in olive oil. The sauce should be creamy and pale.
- Roll dough thin. Cut 6 cm squares. Place a teaspoon of filling, fold corner-to-corner into triangles, seal.
- Boil in salted water 3 minutes.
- Loosen walnut sauce with a splash of pasta water in a wide bowl. Toss pansoti gently. Serve at once.