Pansotti
pan-SOT-tee
Plump triangular parcel filled with wild greens and cheese.
Name. Pot-bellied, from pancia, belly.
What it is
Pansotti are the Ligurian parcel: a triangle of pasta folded over a filling of preboggion, a mix of wild greens, with ricotta or prescinseua and egg. They come from Rapallo and the Levante coast.
The dish is pansotti con salsa di noci, the walnut sauce of Liguria, and the two are rarely separated.
How to cook pansotti
4 to 6 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
4:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the pansotti. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Keep the water at a gentle boil, not a rolling one, so the parcels do not split. They are done about a minute after they float.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
Walnut sauce. The green, slightly bitter filling and the sweet creamy walnut paste are a pair. Butter and marjoram is the alternative.
Pairs with: Walnut sauce · Butter and sage
Classic plates: Pansotti con salsa di noci, Pansotti al burro e maggiorana.
Nutrition
Per 100 g of fresh pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 288 kcal | 11.3 g | 54.7 g | g | 2.3 g | 26 mg | 3.4 mg |
| Cooked | 131 kcal | 5.2 g | 24.9 g | g | 1.1 g | 6 mg | 1.1 mg |
One portion. 100 g dry becomes about 220 g cooked, 288 kcal and 11 g of protein. Pasta takes on 2.2 times its weight in the pot.
No pansotti? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
Ravioli di magro, pansoti, pansotti alla genovese.
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Fresh versus dried pasta: neither is better, they are different foods
The difference between fresh and dried pasta: dough, texture, cook time, storage, and which shapes and sauces belong to each.
Sources
- Cook time: fresh egg pasta.
- Photograph: Pansoti alla salsa di noci.jpg, Moustaky, CC BY-SA 3.0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169727, Pasta, fresh-refrigerated, plain, as purchased; FDC 169728, Pasta, fresh-refrigerated, plain, cooked), public domain. The cooked yield is derived from the two energy figures.
- Pansoti, Wikipedia (names, origin), CC BY-SA 4.0
- Q3822761, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.