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Trofie in salsa di noci

Trofie with walnut sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This sauce from Liguria is traditionally used with pansoti or corzetti, local pasta shapes made with a simple dough of flour and water. Pansoti are the Ligurian ravioli, filled with wild herbs, beet leaves, borage and ricotta. Corzetti come in two shapes: in one, the rolled-out dough is cut in the shape of a figure of eight; in the other, a far rarer shape, the dough is cut in the shape of large coins and each coin is stamped with a special wooden tool carved with a pattern. In the old d

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