#chard

Ingredients:

For the pasta:

250g 00 semolina flour (semola di grano duro rimacinata)

Pinch of table salt

Splash of white wine (optional)

About 155g water

Ligurian pasta is typically made without eggs. The adoption of eggs in pasta-making occurred in some regions of Italy over the course of the 20th century. I have seen someone go so far as to say that no true Italian adds eggs to pasta. Nor does any true Scotsman add sugar to his porridge.

For the filling:

1 compacted cup (180g) prepared preboggión; or Swiss chard

1 cup (175g) vegan ricotta; or vegan labna

2 sprigs marjoram

Freshly grated nutmeg, to taste

For the sauce:

Half a tea glass (1/3 cup) good olive oil

200g shelled walnuts

A clove of garlic

50g non-dairy parmesan cheese (optional)

200g soy or oat milk

A sprig of marjoram

50g stale bread, or breadcrumbs

Salt, to taste

Instructions:

For the pasta:

Mix flour and salt in a large bowl. Make a well in the center and add water and wine, if using. Knead by hand for 10 minutes, or in a stand mixer on medium-low for 6 minutes. The dough should be soft and slightly sticky.

Cover and let rest for 30 minutes to an hour while you prepare the filling and sauce.

For the filling:

Mince greens, or use a food processor. Mix all filling ingredients. Taste and adjust salt and nutmeg.

For the sauce:

Cut the stale bread in into cubes. Combine with milk in a small bowl, and work with your hands until the bread is fully hydrated and you have a grainy mixture.

Pulverise garlic in a mortar and pestle. Add walnuts and crush to desired texture.

Combine the olive oil, breadcrumb mixture, walnuts, marjoram, cheese, and salt and mix.

If you don't have a mortar and pestle, grate the garlic and finely chop the walnuts.

To assemble:

1. Divide dough into four pieces, leaving the ones you're not working with covered. Roll the first piece of dough out into a rectangle about 1/8" (3mm) thick.

2. Cut dough into 3" (7.5cm) squares and place a heaping teaspoon of filling atop each one. Fold each square diagonally into a triangle; then, take the two furthest points of the triangle and bring them together, pressing to seal. Take any extra dough that's crossed over and fold it around the point you just made, pressing again.

To cook:

Bring a large pot of salted water to a boil. Carefully add pansooti and cook 3-5 minutes, until pasta is cooked through. Remove with a slotted spoon.