Casoncelli alla bergamasca ---

The most celebrated first course in Bergamo's gastronomic culture is a filled pasta, dressed with butter, sage and crispy pancetta. The filling is meat-based. The pasta, very low in eggs and therefore rather coarse, was filled with whatever was available and often with leftovers from previous meals. The pasta folded in on itself to contain the filling takes on different shapes according to tradition, sometimes quite varied by family custom. Conventionally the most typical shape is boat-like (like small trousers, from which, perhaps, the name comes). Recipe: Ingredients for the pasta 400 g type 00 flour 100 g durum wheat flour 2 eggs (from 1 to 2) water as needed for the filling 125 g dried bread grated or softened in milk (or breadsticks, but do not soften in milk either the bread or the breadsticks) 1 egg 75 g Fat