1.5lb foraged greenssuch as nettles, borage, dock, and dandelions.
8oz chevreor ricotta mixed with 25% sour cream
2egg yolks
3TablespoonsGrated parmigiano reggiano or grana padano plus more for serving
Kosher salt and fresh ground black pepperto taste
Scrapes of fresh nutmegto taste
Pasta Dough
10egg yolks
1lb OO flour or all purpose flour
White wine as needed, a few tablespoons
1.5teaspoons kosher salt
Walnut Sauce (makes about 2 cups)
2oz soft breadcrust removed
1small clove garlic
¾cupmilk
¾cup toasted walnuts
¼cup extra virgin olive oil
2 Tablespoons chopped fresh marjoram or oregano
Instructions
Pasta
Combine all ingredients except the wine in a stand mixer with the paddle attachment. Mix, adding teaspoons of white wine as needed to bring the dough together.
When a dough forms, use the hook attachment and knead the dough smooth, then wrap in cling film. Let the dough rest for 30 minutes.
Filling
Wash the greens, then immerse them in boiling salted water until they're just tender. Remove the greens, cool and squeeze dry. Put the greens and remaining ingredients in a food processor and pulse until smooth.
Assembly
On a surface dusted with flour, roll the dough out to the second-thinnest setting on the pasta machine. Cut the pasta into rough 3 inch by 15 inch rectangles.
Brush the pasta with water. Quickly divide 6 tablespoon scoops in the middle of the pasta. Cut the pasta into squares. Fold the edges over to make a triangle.
Fold over the opposite points and seal. Dust the pasta with flour and place on a cookie sheet in a single layer while rolling out the rest of the dough.
Walnut Sauce
Tear the bread into pieces and cover with milk. Squeeze dry and add to a food processor with the other ingredients except the oil. Puree until smooth, adding a splash of milk to help it puree. Drizzle the oil in at the end.
Serving
Boil a gallon of salted water. Simmer the pansotti until they float and are tender. Use a slotted spoon to put them in a bowl and add 1 ⅔ cups of the walnut sauce.
Gently toss the pasta with the sauce, taste and adjust the seasoning, adding hot pasta cooking water to thin the sauce and serve.
Video
Notes
Different sizes
Some recipes will call for small quantities or teaspoons of filling. Make them whatever size you like.
Freezing
You can freeze the pansotti after making on a cookie sheet lined with parchment. When they're frozen, put them into a container. Cook directly from frozen in boiling water.