Boil the well-washed chard or spinach leaves. Drain, squeeze, and finely chop and add to a bowl.

Add the eggs, cheese, and a pinch of salt to bowl and mix well.

Mix the flour with the eggs, a pinch of salt, and enough water to make a smooth dough; let it rest, covered with a cling film or a damp tea towel.

Roll out the dough into two thin sheets; distribute small groups of fillings on the first sheet, spaced evenly apart, then lay the second sheet on top, press down with your fingers.

Trim the pansoti to form a square then fold to form a triangle. Bring two corners of the triangle together and pinch together, so that the triangle corners form little legs. It should look a little bit like a tortellini.

Then lay them out on a paper towel or a tray of semolina and let them air dry for about 2 hours if the air is dry, longer if it's humid.

Add the pansoti to a large pan of salted boiling water. The pansoti will rise to the surface when they are done - about 2-3 minutes. Use a slotted spoon to remove them from the pan when they are ready.

Reserve a ladleful or 2 of the pasta water to loosen the sauce.

Add a ladleful of pasta water to the salsa di noci and mix it well.

Toss the pansoti through the walnut and parmesan sauce and serve immediately.