The author of this imposing-sounding recipe was the late chef and cookbook writer, Biba Caggiano. You can find it in Biba’s Italy, one of the four cookbooks of hers that I use often. I did have the opportunity once to eat at her restaurant in Sacramento years ago, and she autographed this book for me when I bought it there. When you read the recipe below, you will learn how she came to know this dish.

The most unusual part of the recipe is the incorporation of Japanese green tea, in powdered form, into the dough mixture. I have a small package of premium Macha tea, which I used in my homemade pasta.

I cut the recipe in half, since there are only two of us. I used 2 eggs, 10 grams of green tea powder, about 1/2 lb. of cherry tomatoes (which were roasted a few days earlier and kept in olive oil in the refrigerator), 102 grams of “00” flour and 50 grams of semolina flour. The texture of the dough was perfect. Here is what the final dish looked like. Delicious.