Picagge

Picagge are wide flat ribbon pasta from Liguria, approximately 10-15mm wide, made with eggs and soft wheat flour. Similar to pappardelle but distinctly Ligurian, picagge have slightly irregular edges from traditional hand-cutting. These pasta are essential to Ligurian cuisine, traditionally served with pesto alla genovese, mushroom sauces (tocco di funghi), and sometimes with chickpeas.

Picagge originated in Liguria, with particular associations to the Genoa area and inland Ligurian valleys. The pasta's development reflected Liguria's egg pasta traditions adapted to local sauce preparations, particularly pesto.

Picagge production follows traditional Ligurian methods using eggs and soft wheat flour to create fresh egg pasta dough. The dough is rolled thin (1-2mm), then cut by hand into wide ribbons approximately 10-15mm wide. Traditional production results in slightly irregular edges and widths, characteristic of hand-cutting.

Picagge are essential to Ligurian cuisine, representing the region's egg pasta traditions and connection to pesto culture. While pappardelle are more widely known, picagge remain distinctly Ligurian.