- Bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Salsa di Noci with a 2-3 Tbsp pasta water. Warm the sauce and melt over low heat, turn heat off when melted.
- Drop the Pansotti into boiling salted water. Allow to cook for 2.5-3 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Salsa di Noci
- Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
- Once the pasta appears glazed and well coated, serve and enjoy. The finished product should coat the pasta well as in the photo.
- Fresh squeeze of lemon juice and/or zest
- Fresh picked Basil or Mint
- Swirl of aged balsamico
Pasta: 00 Pasta Flour, Spinach, Arugula, Kale, Fennel, Sicilian Oregano, Ricotta, Pecorino, Shallot, Parmesan, Egg, Basil, Olive Oil, Salt, Nutmeg
Sauce: Milk, Walnuts, Cream, Garlic, Bread, Parmesan, Olive Oil, Garlic, Lemon, Sicilian Oregano, Salt, Pepper