Picagge
Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green..
Name. In Genoese dialect the word means cotton ribbons or tapes. The Wikipedia list also reports a Savona sense: the ribbons a dressmaker uses.
What it is
Picagge are wide ribbons of fresh egg pasta from Liguria. The cook rolls the sheet thin, folds it, and cuts strips. Sources give widths from about 1.5 centimetres to 4 centimetres. That places them between fettuccine and lasagnette. The dough uses flour, eggs and a little water. Some recipes add white wine. Three variants change the flour or the colour. Picagge matte add chestnut flour. Picagge verdi add borage, spinach or marjoram. Picagge avvantaggiate use whole wheat flour.
They belong to Liguria, and the Wikipedia list names the province of Savona. Pesto alla genovese is the classic dressing. Green picagge are also served with butter and grated Parmesan. Other pairings are mushroom and artichoke sauces. Chestnut picagge suit a wild boar ragù.
What it is served with
Pairs with: Pesto alla genovese · Butter and sage · Porcini · Wild boar ragu
Classic plates: picagge al pesto, picagge matte, picagge verdi, picagge avvantaggiate.
Nutrition
Per 100 g of dry egg 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 | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No picagge? Use these
Ranked by how they behave with sauce, not how they look.
Other names
Picaje or piccagge, picagge avvantaggiate, picagge matte, picagge verdi, picaje, piccagge.
Sources
- Ligucibario: Picagge (profile: origin, form, use)
- A Small Kitchen in Genoa: Picagge verdi (profile: origin, form, use)
- Mangiare in Liguria: Picagge matte (profile: origin, form, use)
- Wikipedia: List of pasta (profile: origin, form, use)
- Photograph: Picagge crop.jpg, Popo le Chien, CC0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Picagge, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.