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pasta made from polenta

Made in the province of Pesaro, and often seen in the restaurants of Fano, cresc-tajat (pronounced 'cresh-tie-et') are made with a mix of day old polenta and wheat flour, then usually cut into diamond shapes although there are others. The classic way to serve them is with a hearty sauce of borlotti beans and pork, although others serve them with greens. The Pasta Grannies demonstrate how to make it at home

Text © Dana Facaros and Michael Pauls

Image by osteriadapeppa