This Ligurian style of pasta has been topping tables since ancient times—embossed using coins and later with specialized wooden stamps adorned with seals of noble families. This modern iteration has a pale, creamy color and tender chewiness that maintains a springy bite throughout (we often find that dense pasta shapes sometimes become mushy on the outside as their interiors cook). With an almost eggy quality akin to fresh pasta or dumplings, this unique shape doesn’t often find its way on supermarket shelves and—with its rich history—can’t compare to standard varieties.
Originally made with coins before transitioning to carved wooden stamps, these pasta discs are stamped to hold sauce better in their nooks and crannies and their patterns were often the seals of ruling households in a display of wealth.
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This pasta is traditionally coated in a creamy salsa di noci walnut sauce, as its chewy, silky texture provides a wonderful foil, but we also love these tossed in a rich broth with fresh herbs or a light tomato sauce.
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