Ligurian Picagge with chestnut flour: the pasta of Autumn

10/09/2025

Among the lesser-known treasures of Ligurian cuisine are picagge, a traditional homemade pasta, similar in shape to fettuccine but slightly wider.
This pasta has ancient roots, originally born in rural kitchens from leftover scraps of pasta dough, the true stars of the dish.

There are many variations of picagge, and today our Cesarina Tiziana from Genoa shows us how to prepare them using a mix of wheat flour and chestnut flour, creating an autumn-inspired version perfect for the season.

Chestnut flour, once a staple in the rural diet of the Ligurian hinterland, is now widely used to enrich wheat flour, adding a rustic depth of flavor to pasta and baked goods.

The most traditional way to enjoy them? Dressed with Genovese DOP basil pesto, which beautifully balances the mild sweetness of the chestnut flour with its signature freshness.

Genovese pesto, now famous worldwide for its fresh and unmistakable aroma, is much more than just a sauce: it's a symbol of Liguria, its homeland.
It’s made with locally grown basil, blended with extra virgin olive oil, cheese, garlic, and pine nuts, traditionally crushed in a mortar for maximum flavor and authenticity.

Chestnut Flour Ligurian Picagge with Traditional Genovese Basil Pesto

Ligurian Picagge with chestnut flour

The perfect pasta to pair with Genoese PDO basil pesto

DifficultyMedium

Preparation time1h

Cooking time5m

Servings6

€

CostMedium

Ingredients

300 g chestnut flour
200 g all-purpose flour (type 00)
2 eggs
Genovese DOP basil pesto, for serving

Method

Combine the two flours in a large bowl and mix well.
Add the eggs. If the dough feels too dry (which can happen, as Ligurian pasta traditionally uses little egg), add a small amount of room-temperature water.
Knead the dough for at least 5 minutes, until it becomes firm and compact.
Let the dough rest for 30 minutes.
Roll out the dough using a rolling pin. Since chestnut flour tends to be fragile, you may find it easier to use a pasta machine.
Cut the dough by hand into uneven tagliatelle, intentionally irregular, slightly “wild” in shape, as tradition calls for.