"Ciapazoi"

Flour, chards or borages, water and salt

Hardly surprising is this kind of pasta called "ciapazoi" thanks to their quadrangular shape and their solid pastry; they are named after the slate layers, which are manufactured in the high Argentina valley. Mix flour, water, salt and a few minced chards or borages and knead. Let the dough stand for 20 minutes. Work the dough into one piece of pastry and square it off.

Boil and dress with a tasty mushroom sauce.

Instead of using chards and borages, you can use raw grated potatoes, as people in Triora or in other villages of the area do. In Motivi, people mix 3 hectograms of chestnut flour and one hectogram of white flour and add salt and pepper. After kneading the dough and letting it stand, you have to work it into pieces of pastry. Square them off (3cmX3cm pastry squares)and boil them for a few minutes.

Dress them with the Pesto sauce prepared according to a different recipe: garlic, pecorino cheese and tasty extra virgin olive oil, do not add walnuts or pine seeds.

This recipe comes from the high Argentina valley