Pasta Database

Liguria · cream · medium

Best pasta for walnut sauce

Salsa di noci: walnuts, bread, garlic, milk, marjoram. Ligurian. Pansotti is its pairing.

Region
Liguria
Base
Cream
Texture
Medium
Shapes that hold it
5
Walnut sauce, served on pasta

What it asks of a shape

Walnut sauce is a medium cream-based sauce. It wants a filled parcel; the sauce only dresses it, and a ribbon, with the flat surface a rich sauce needs. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.

What it is

Main ingredients
Walnuts, garlic, olive oil, bread, prescinseua or milk
Place of origin
Liguria

Salsa di noci is a cold condiment typical of Ligurian cuisine and the northwestern Apennines. It is a mechanical emulsion of walnut kernels, garlic, extra virgin olive oil, and lactic-starchy components.

5 shapes that hold it

Pansotti, uncooked, on linen

Pansotti

Stuffed · Liguria

Walnut sauce.

Corzetti, uncooked, on linen

Corzetti

Hand-formed · Liguria

The stamped relief holds a thin sauce in its grooves.

Fazzoletti, uncooked, on linen

Fazzoletti

Sheets · Liguria

A wide thin sheet with maximum surface.

Trofie, uncooked, on linen

Trofie

Hand-formed · Liguria

A tight rough twist made for pesto.

Ravioli, uncooked, on linen

Ravioli

Stuffed · All of Italy

The filling carries the flavour, so the sauce stays simple and smooth: brown butter with sage, a light tomato, a little cream, or a broth.

Sources

  • The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
  • Salsa di noci, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q3945779.