Corpi de diu
A raw pasta with an intense flavor given by chestnut flour: a fresh pasta shape typical of Ligurian hinterland, to be seasoned to taste, in winter with Brusso and potatoes and in summer with fresh vegetables or… with what you prefer!
Ingredients
250 g of chestnut flour
250 g of white flour
Water
Salt and pepper
Preparation
Sift together the two flours and then knead them, adding lukewarm water a little at a time, until a homogeneous and elastic, rather compact mixture is obtained. Roll it out on a pastry board and, with the help of a rolling pin, reduce it to a tile about one and a half centimetres thick.
From the dough, create 1 cm wide strips: cut the strips until you obtain squares and vigorously pass them on the fork with a hit (hence the name) of the thumb.
Cook them in boiling salted water and season them with butter, pesto sauce or tomato sauce.
