Picagge verdi (Green homemade pasta)

I was about 7 years old when, after childhood hours spent sat in my grandmother (Nonna Mina Mina) ’s kitchen watching her kneading doughs dust of flour from hair to toes, she eventually decided that I deserved to be promoted and have access to the marble board to prepare green picagge! I did my best also considering the responsibility to prepare the Sunday lunch for the entire family and the result was pretty (and incredibly) good…as often happens when you commit with passion and wish to make someone you love proud of you. This kind of homemade pasta is very easy to shape. The size of the strips in fact is wider than tagliolini (Picagge in Genoa dialect indeed means cotton ribbons and they are of about 4 cm width) and you don’t need a machine for rolling out the dough nor to be very precise. Maybe this is the reason why my grandma let me try them and the reason why I let my son help me this time! So, this is the recipe I remember by heart.