Other Names:
Lasagne Bastarde
Armelette
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Region:
Bastardui is found in Liguria
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Made with:
Wheat flour, water, and finely chopped wild herbs. The dough is either formed into a short rectangular lozenge shape or rolled into thick strands and then pulled into small pieces and shaped into small gnocchiette shapes.
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Lasagne bastarde, also known as “armelette” or “matte,” are traditional diamond-shaped pasta sheets from the Lunigiana region in northern Tuscany, Italy. They are made with a combination of wheat flour and chestnut flour, the latter being a staple ingredient in the region’s cuisine. The percentage of chestnut flour in the dough can vary, but typically it ranges from 30 to 60%. This unique blend of flours gives the pasta a slightly sweet, nutty flavor and a slightly chewy texture.
Lasagne bastarde are traditionally served with a simple sauce of olive oil, pecorino cheese, and black pepper. The combination of the sweet pasta, the savory sauce, and the salty cheese is surprisingly harmonious and satisfying.
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