Picagge Matte
Picagge matte are wide Ligurian pasta ribbons made with sweet chestnut and wheat flours, traditionally tossed with aromatic basil pesto, potatoes, and green beans.
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Rolling pin
- •Large stockpot
- •Chef's knife
- •Pastry board
- •Colander
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 6 g
- protein
- 12 g
- calories
- 485 kcal
Instructions
- 1
Sift the chestnut flour and plain wheat flour together onto a clean wooden worktop.
- 2
Make a wide well in the centre and add the fine salt.
- 3
Pour half the tepid water into the well and draw in flour gradually.
- 4
Add remaining water slowly until the dough forms a cohesive, pliable ball.
- 5
Knead firmly for eight minutes until the chestnut dough feels smooth and elastic.
- 6
Cover the dough with an inverted bowl and rest for thirty minutes.
- 7
Roll out the dough on a lightly floured surface to two millimetres thickness.
- 8
Cut into wide ribbons roughly two to three centimetres across.
- 9
Bring a large stockpot of well-salted water to a rolling boil.
- 10
Add the potato cubes and green beans, simmering for five minutes.
- 11
Drop in the pasta ribbons and boil gently for three minutes until tender.
- 12
Drain, reserving a splash of cooking water, and toss gently with pesto and cheese.
Chef's tips
Chestnut flour contains no gluten, so knead thoroughly to develop strength from the wheat flour. Sift the chestnut flour beforehand to eliminate hard pellets. Loosen the pesto with a spoonful of hot pasta cooking water before dressing the ribbons to ensure an even, glossy coating.
Ingredient substitutions
- prescinseua → fresh ricotta whisked with a spoonful of plain whole-milk yoghurt
- plain wheat flour → Italian type 00 flour or stoneground soft wheat flour
Storage
Keep uncooked dusted pasta ribbons flat in an airtight container in the fridge for up to one day or freeze promptly.
Reheating
Warm gently in a wide pan with a tablespoon of warm water over very low heat so the pesto does not split.
Common mistakes to avoid
- •Using pure chestnut flour without wheat flour, which causes the pasta ribbons to disintegrate during boiling.
- •Cooking the pesto over direct heat, which destroys its vibrant green colour and fresh aroma.
- •Boiling the fragile fresh pasta at an aggressive roll, which can tear the chestnut ribbons.
Serving suggestions
Cooked Picagge Matte?
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