The thing about pansotti pasta is that the shape should be triangular, and the filling should include bitter wild herbs – the so-called preboggion – from the Ligurian countryside. Not being able to meet this requirement, I have used endives instead. And I would not hesitate to replace it with salad rocket, rucola, spinach or radicchio, if that was all I had at hand. The combination with mild cheese and garlic is sure to make the filled wannabe pansotti pasta outstanding.
For the pasta
200 g flour
1 egg yolk
For the filling
1 clove of garlic
100 g ricotta
6 tbsp parmesan
Make a volcano of flour on a clean table.
Pour the eggs in the middle of the mount and use a fork to mix it with the flour.
Add a little water if necessary to make a tough dough.
Use the heel of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time.
When you have a perfect, thin sheet of pasta cut it in regular squares.
Mix ricotta with eggs and freshly grated parmesan
Chop the endive finely and add it to the ricotta mixture
Place a small spoonful of ricotta mixture on each pasta square
Fold the squares diagonally and seal the edges with damp fingers if necessary.
Put the pansotti in boiling, salted water for 2-3 minutes
A pansotti pasta recipe should be served with a nice walnut sauce like this.
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