Pansotti con Salsa di NociPansotti with Walnut Sauce

Knead the pasta dough

• 1 MeanwhileWhile kneading, put 2 L water in a saucepan, cover and set over high heat to begin boiling the water for the preboggion.
• 2 Sift 250 g type 00 flour onto a worktop or into a large bowl, make a well and scatter 3 g fine salt around the outside of the flour.
• 3 First pour 30 ml dry white wine and 120 ml of the 95 ml room-temperature water into the well, gradually drawing flour inward with your fingertips.
• 4 Add the remaining 30 ml water in 10 ml portions to any floury areas, gathering everything by hand into a single crumbly mass.
• 5 On the worktop, push the dough forward with the heel of your hand and fold it back repeatedly for 10–12 minutes, until smooth and evenly elastic.
• 6 Shape into a ball and wrap tightly in plastic wrap.

Rest the dough

• 1 MeanwhileWhile the dough rests, reduce the boiled 2 L water to low heat and keep covered just below boiling.
• 2 MeanwhileWhile the dough rests, wash the preboggion in a bowl of cold water, changing it 3 times to remove sand and dead leaves; remove tough stalks and damaged leaves and drain in a colander.
• 3 MeanwhileWhile the dough rests, weigh 250 g walnuts and 20 g garnish walnuts separately, and set 30 g pine nuts on another plate.
• 4 Leave the wrapped dough at room temperature (20–24°C), out of direct sunlight, for at least 30 minutes and until the filling preparation below is finished (around 1 hour in total).

Blanch and drain the preboggion

• 1 Bring the reserved 2 L water back to the boil over high heat, dissolve 4 g fine salt, add 600 g washed preboggion, thick stalks first, and boil over medium heat for 2–3 minutes.
• 2 Drain the greens in a colander, transfer to a bowl of cold water and cool for 1 minute to fix their color.
• 3 Squeeze the cooled greens firmly between both hands in several batches until no water drips out.
• 4 Spread on a board and chop finely; if more moisture can be extracted, wrap in a cloth and squeeze again.

Finish the filling

• 1 Place the chopped greens, 200 g prescinsêua and 60 g Parmigiano Reggiano for the filling in a bowl.
• 2 Remove the germ from 1 garlic clove and chop very finely; pick and chop 4 g fresh marjoram leaves, and add both to the bowl.
• 3 Crack in 1 egg, grate in 0.3 g nutmeg, and sprinkle with 4 g fine salt and 0.5 g black pepper.
• 4 Fold from the bottom with a rubber spatula for 1–2 minutes until the color and texture are uniform.
• 5 Press plastic wrap against the filling in the bowl and refrigerate.

Roll the dough until translucent

• 1 Divide the rested dough into 4 portions and rewrap the 3 you are not using.
• 2 On a surface lightly dusted with semolina, roll 1 portion into a circle from the center outward, turning it 90 degrees at a time, until 1 mm thick or less.
• 3 If using a pasta machine, flatten the dough, start at the widest setting and narrow it 1 setting at a time until reaching a setting of 1 mm or less.

Shape triangular pansotti

• 1 Cut the rolled dough into squares with 7 cm sides using a knife or pastry wheel.
• 2 Place just under 1 teaspoon (about 8 g) chilled filling in the center of each square.
• 3 Brush a thin film of water onto 2 sides with a brush or fingertip and fold diagonally into a triangle.
• 4 Press around the filling to expel air from inside the triangle, then seal the 2 edges firmly over a 1 cm width.
• 5 Arrange without overlapping on a semolina-dusted cloth. Roll and fill the remaining dough in the same way to make about 60 pieces for 4 people (15 per person).

Remove the walnut skins

• 1 Bring 500 ml water to the boil in a small saucepan, add 250 g walnuts, boil over medium heat for 1 minute, turn off the heat and leave for 5 minutes.
• 2 Drain the walnuts and rub with your fingers and a cloth to remove the skins; discard the skins.
• 3 Pat the peeled walnuts dry with a dry cloth.

Soak the bread in milk

• 1 MeanwhileWhile the bread soaks, remove the germ from 1 garlic clove for the sauce and chop roughly.
• 2 Tear 40 g crustless bread interior into rough pieces and place in a small bowl.
• 3 Pour in 80 ml milk, press the bread down with your fingers so it is fully soaked and leave for 10 minutes.

Grind the walnut sauce in a mortar

• 1 MeanwhileWhile grinding the sauce, put 4 L water in a large covered pot over high heat to start boiling the pasta water.
• 2 Put the sauce garlic and 2 g fine salt in a mortar and crush to a paste with a pestle.
• 3 Add 30 g pine nuts to the garlic paste and grind against the inside wall of the mortar until smooth and porridge-like.
• 4 Add the peeled walnuts in 3 batches, grinding each for 5–6 minutes until no pieces remain.
• 5 Add the milk-soaked bread without squeezing it, and grind everything into a uniform paste.
• 6 Drizzle 80 ml extra virgin olive oil into the paste in a thin stream, moving the pestle continuously in the same direction to emulsify.
• 7 Grind in 40 g Parmigiano Reggiano for the sauce, then gradually add the remaining 40 ml milk to obtain a thick but flowing consistency.
• 8 Grind in 2 g fine salt and 0.5 g black pepper to season.

Boil and finish

• 1 MeanwhileWhile waiting for the water to boil, pour hot water into 4 plates to warm them; discard it and dry the plates just before serving.
• 2 Dissolve 40 g coarse salt in the boiling 4 L water.
• 3 Gently add the pansotti in half-batches rather than all at once, and cook for 3–4 minutes at a gentle boil over medium heat.
• 4 Reserve 80 ml pasta cooking water in a measuring jug.
• 5 Gradually whisk 60 ml of the reserved 80 ml water into the walnut sauce in a large bowl to loosen it.
• 6 Lift the pansotti out with a slotted ladle, drain and transfer directly to the sauce bowl.
• 7 Shake the bowl and fold upward with a rubber spatula to coat everything. If too thick, add the remaining 20 ml cooking water.
• 8 Carefully divide among warm plates, drizzle 20 ml extra virgin olive oil across the 4 plates, and scatter with 20 g coarsely broken walnuts and 2 g marjoram leaves.