Pansoti al Preboggiòn con Salsa di Noci

Make the dough. Mound the flour on the bench and pour the cool white wine into a well at the centre. Work inward, incorporating the flour gradually, until a shaggy mass forms; knead firmly for 8–10 minutes until the dough is smooth and no longer tacky. The wine's acidity tightens the gluten quickly — work without delay. Wrap tightly and rest at room temperature for at least 30 minutes. The dough is ready when it springs back slowly under a thumb.

Blanch all the greens separately in well-salted boiling water, refresh in cold water, and drain. Squeeze each portion repeatedly and forcefully in a clean cloth until no further moisture can be expelled. Chop very fine. The greens must be as dry as compressed herb; any residual water will cause the pasta to burst during cooking.

Combine the chopped greens with the prescinseua (or ricotta), the grated Parmigiano, and mix to a uniform, coherent paste. Do not add salt — the cheese carries sufficient seasoning. The filling should hold its shape when pressed between two fingers and release no liquid.

Blanch the walnut kernels in boiling water for 2 minutes, drain, and rub off the papery skins while still warm. This is where the sauce lives or dies: incompletely skinned walnuts carry bitter tannins that overpower every other element. Work the blanched walnuts, squeezed bread, garlic, marjoram, and Parmigiano in a mortar or food processor to a coarse, cohesive paste. Incorporate the olive oil gradually, as for a mayonnaise, until the sauce is thick enough to coat a spoon without pooling. It should not be smooth — texture is part of its character.

Roll the dough to a thin sheet — approximately 2 mm. Cut into squares of roughly 6 cm. Place a generous mound of filling at the centre of each square — the belly of the pansoto is deliberately full. Fold corner to corner to form a triangle and press the edges firmly, expelling any air pockets. The sealed edge should be fully adhesed with no gaps; press and crimp with the fingertip. Work quickly and keep cut pasta under a cloth — wine dough dries faster than egg pasta.

Cook the pansoti in a large pan of well-salted boiling water. They are done when they rise to the surface and the pasta at the sealed edge offers only slight resistance to a fingernail — 3 to 5 minutes depending on thickness. Lift with a slotted spoon; do not drain through a colander.

Loosen the walnut sauce with a ladleful of the pasta cooking water until it moves freely but still coats. Add the pansoti and turn once, gently, so each parcel is covered. Serve immediately. The sauce should envelop the pasta, not collect beneath it.