Battolli Pasta

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Other Names:
Battoli a specialty of Liguria especially the town of Uscio in the province of Genoa.
Made with:
The pasta is made with wheat flour, chestnut flour, water and often eggs. They are rolled out thickly and then cut into 4cm wide stripes (or 1½ inch).
They are served with Pesto alla Genovese. Pasta made with chestnut flour is quite common in this region.
Photo Credit: Bill Rubino
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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.