Salsa di Noci

Walnut sauce for pasta

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

A recipe for pasta sauce that Giovanni Cappelli believes dates from at least the 1400s in Siena. He Serves it in his restaurant with tortelli but it is also very good with a flat pasta like tagliatelle.


  • 7 oz/200 g walnuts
  • 2 oz/50


If you want to feel authentically quattrocentoish, you could pound all the above ingredients together in a mortar to make the sauce. A food processor is faster, if less romantic. Serve the sauce over the pasta and then sprinkle with whole walnuts and more basil to make the dish especially good.