Pansotti Pasta with Walnut Sauce Recipe from Liguria
https://www.the-pasta-project.com/pansotti-pasta-with-walnut-sauce-recipe-from-liguria/
DirectionsStep1Clean the greens and cook them in slightly salty water for 5-10 minutes until tender. Then drain, allow to cool and then squeeze out as much liquid as possible. Chop the greens finely and put them into a bowl, ad…Step2Sift the flour into a bowl or onto a wooden pastry board. Make a well in the middle and crack the eggs into it. Beat them slightly with a fork, add the white wine, the water and a pinch of salt. Start mixing the liquids into th…Step3When the dough starts ‘sticking together’ turn it out onto a pastry board (if starting in a bowl) and start kneading it by pressing and stretching it with the lower part of your palm, then roll it up and knead again. Continue u…Step4If the dough seems too dry and flaky add a small quantity of water. You can check if it's elastic enough by pushing a finger into the dough. If it returns to its previous shape and the hole almost disappears, it’s ready.Step5Roll your dough into a ball and let it rest wrapped in plastic wrap or under a humid tea cloth for 30 minutes.Step6Put the shelled walnuts into a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or …Step7Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands.Step8Put the drained bread in the blender along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 second…Step9Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread or water as needed to obtain a thick creamy sauce.Step10Cut off about quarter of the dough. Leave the rest under a humid cloth or wrapped in plastic wrap (if the dough dries it will become more difficult to roll out and shape).Step11Roll the dough into a thin sheet by hand or with the help of a pasta machine and cut it into squares of 5-7 cm (2-3”). Put a heaped tsp of filling in the centre of each square. Wet the sides of the square with some water wi…Step12Press along the edges in order to seal the filling inside the pasta. Join the outer corners of the triangle together and press with your fingers to seal them. Lay the ready pansotti on a surface dusted with flour and sprinkle …Step13Put a pot of water on to boil for the pasta. Add salt and bring to the boil again. Cook the pansotti for 8-10 minutes. Test taste before drainingStep14Before draining the pasta, dilute the Ligurian walnut sauce with about 1⁄2 ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also sav…Step15Add the drained pansotti to the sauce along with some fresh marjoram leaves, freshly ground black pepper, some broken pieces of walnuts and a little more grated parmigiano. Mix everything together well gently and ser…IngredientsIngredients500 gramsFlour (Italian' or all purpose flour, 1.1lbs)2 Eggs½ servingWhite Wine (2.5floz)½ glassLukewarm Water (4 floz, add gradually. you may need slightly less or more)1 pinchSalt300 gramsFresh Swiss Chard (10.5oz, Stems removed)200 gramsSpinach (7oz)200 gramsWild Chicory 7Oz (radicchio, or borage)200 gramsFresh Ricotta (7oz)1 Egg40 gramsParmigiano Reggiano (1.5oz, or vegetarian parmesan)2 sprigsFresh Marjoramadd Saltadd Black Pepper (freshly ground)1 pinchNutmeg (freshly grated)200 gramsShelled Walnuts (7oz)1 tablespoonPine Nuts40 gramsParmigiano Reggiano (1.5 oz, or vegetarian parmesan)1 Garlic Clove200 millilitersFresh Milk (1 cup)2 slicesCountry Breadadd Extra Virgin Olive Oil (as required)1 teaspoonFresh Marjoram Leavesadd Saltadd Black Pepper (freshly ground)See moreNutritionalNutritional746 Calories35 gTotal Fat112 mgCholesterol81 gCarbohydrate479 mgSodium30 gProteinFrom the-pasta-project.comRecipeDirectionsIngredientsNutritional
DA: 81 PA: 79 MOZ Rank: 5
