There are recipes that have a unique flavor not only for their goodness but for the story they tell. Like pansoti, fresh pasta treasures of Ligurian origin that date back to peasant culinary traditions. Chef Roberto Panizza prepared them in the kitchens of GialloZafferano, presenting them in their most traditional form, as tortello. Today this main course is also found in a triangle shape, easier to make. For the filling, we relied on his historical, gastronomic, and territorial knowledge. He selected for us a series of wild herbs, the classic prebuggiun (chard, borage, burnet, dandelion, nettle, lungwort, wild mustard) with which they are stuffed along with the prescinseua. If you're not from Genoa you might not understand but don't worry: you can still use chard and ricotta, the pansoti will still be delicious! To dress them? We recommend the classic combination: pansoti with walnut sauce... and enjoy your meal!

Don't miss these typical Ligurian recipes:


Ingredients for fresh pasta
Type 00 flour 4 cups (500 g)
Water ⅔ cup (150 g) - (at room temperature)
White wine 2 tbsp (30 g)
Eggs 2 - medium
Fine salt 1 pinch
for the filling
Swiss chard 1.8 lbs (800 g) - (Prebuggiun or mixed borage and beet greens)
Prescinseua cheese 6.3 oz (180 g) - (or cow's milk ricotta)
Eggs 1 - medium
Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate)
Marjoram to taste
Fine salt 1 pinch
Nutmeg to taste
For the walnut sauce
Walnuts 3 ½ cups (400 g)
Stale bread 3 ½ cups (200 g) - (only crumbs)
Parmigiano Reggiano PDO cheese 2.6 oz (75 g) - to grate
Whole milk 0.8 cup (200 g) - (at room temperature)
Garlic 1 clove
Fine salt to taste
Marjoram to taste
Extra virgin olive oil to taste

For the walnut sauce

To prepare the walnut sauce, remove the crust from the stale bread and cut the crumbs into coarse pieces 1. Place them in a bowl, pour the milk 2. Work with your hands, squeezing, until the crumbs have absorbed the milk 3 and you obtain a creamy but grainy mixture.

Keep the crumbs aside. Meanwhile, clean the garlic clove and remove the germ 5. Start crushing it in the mortar 6 until it becomes a paste.

Shell the walnuts to obtain 7 oz of kernels, add them to the mortar and crush 7 until you get a homogeneous mixture. Now you can add the crumbs 8 and work again with the pestle. Then pour in the marjoram leaves and oil in a thin stream, adjusting as you work with the pestle 9.

Add the Parmigiano Reggiano PDO 10, continuing to crush 11. Finally, a pinch of salt, work again with the pestle: the final consistency should be creamy, not liquid and will be semi-grainy 12. Keep aside until ready to use.

For the pansoti

Let's prepare the fresh pasta: on a work surface pour the flour, create a hole in the center 13 then pour the eggs 14, a pinch of salt and start kneading by hand. You can also help yourself with a scraper 15.

When the eggs are absorbed, proceed by adding the white wine 16, knead for a few moments then proceed with the water, little by little in a thin stream while continuing to knead 17. Adjust if the whole proposed dose is needed, based on the flour's absorption capacity. Work for a few minutes, energetically, on the workbench 18.

Let the dough rest at room temperature, covered with a cloth or with an inverted bowl 19 or with plastic wrap, for about half an hour. In the meantime, prepare the filling: traditionally a mix of wild herbs that changes from season to season would be used, the prebuggiun in Ligurian dialect. You can also use a mix of borage and chard. In any case, proceed to clean the herbs, cut off the tougher part of the stems 20, then boil for 3-4 minutes 21.

Drain them in ice water to keep their bright color 22. Drain well and squeeze them 23, then chop them finely with a knife 24.

In a bowl collect the chopped vegetables, the prescinseua (or cow's milk ricotta) 25, then the grated Parmigiano Reggiano PDO 26, add the egg as well 27.

Grate the nutmeg 28, flavor with fresh marjoram 29 and a pinch of fine salt. Mix and set aside 30.

Take a piece of pasta, pass it through the roller of the pasta machine 31, gradually to obtain rather thin strips. From each strip make squares of 8-10 cm with the smooth pasta cutter 32. Stuff them in the center with a bit of filling, a teaspoon will be sufficient 33.

Make the pansoto this way: lightly brush the edges of the pasta to make them adhere better. Then close into a triangle 34, then fold the tip 35 and join the two ends sealing well 36.

You should get a sort of tortello 37. Bring the water to a boil, salt to boiling and cook the pansoti for about 7 minutes 38. You can dilute the walnut sauce with cooking water 39.

Mix 40 and once ready, you can drain them directly into the bowl with the condiment 41. On the serving plates you can decorate with a bit of fresh marjoram 42 and your pansoti are ready to be enjoyed!

How to store

Fresh pasta once ready should be used immediately or at most after a few hours.

Raw pansoti can be frozen.

The walnut sauce keeps in the refrigerator for a couple of days, in a well-closed glass jar.


Fresh pasta, in Genoese tradition, is usually prepared with few eggs, you could also use just one with these proposed doses.

White wine gives the dough a particular aroma.

Herbs are chopped with a knife to keep their pleasantly bitter taste.

Prescinseua is a traditional Genoese curd, it can be replaced with cow's milk ricotta.

If you bought borage to make the pansoti filling, use it also to make a delicious borage risotto with squid!

For the translation of some texts, artificial intelligence tools may have been used.