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Occhi di Pernice from Italy

Occhi di Pernice

Occhi di Pernice is a traditional pasta from Italy. ยท Italy

โ˜… 4.1
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Occhi di Pernice is a traditional pasta from Italy.

About Occhi di Pernice

Occhi di Pernice is a traditional pasta from Italy. The noodles are the star, dressed simply and eaten with relish.

๐Ÿ›๏ธ History & Culture

Occhi di Pernice, meaning "partridge eyes," is a small, ring-shaped pasta typical of the Emilia-Romagna region, particularly associated with the city of Modena. Its origins are debated, but it is traditionally served in a simple broth or with a light sauce, reflecting the peasant roots of Italian pasta-making.

This pasta is often linked to festive occasions, such as Christmas Eve, where it appears in a capon broth. Regional variations exist across central and northern Italy, with similar shapes known as "occhi di lupo" or "lentine," but the name and form remain a cherished part of Modenese culinary identity.

๐Ÿณ How to make Occhi di Pernice

AI-assisted, not kitchen-tested

Occhi di Pernice (Partridge's Eyes)

Occhi di Pernice is a rustic handmade pasta from the Marche region of central Italy, named for its small, slightly swollen shape that resembles a partridge's eye. The dough is enriched with red wine and beetroot, giving the noodles a distinctive warm color, and they are traditionally served with a simple, buttery sauce to let the pasta itself shine.

Prep
45 min
Cook
6 min
Total
51 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 300 g (10ยฝ oz) type 00 flour, plus extra for dusting; can substitute with all-purpose flour
  • 2 whole (2 large) eggs, room temperature
  • 1 small (1 small (about 60 g)) cooked beetroot, vacuum-packed or boiled and peeled; gives color and faint sweetness
  • 60 ml (ยผ cup) dry red wine, use a Marche red such as Lacrima di Morro d'Alba, or any dry, tannic red
  • 1 pinch fine sea salt
  • 100 g (3ยฝ oz) unsalted butter
  • 6 leaves fresh sage
  • 60 g (2 oz) Pecorino Romano, finely grated; can substitute with aged Parmigiano-Reggiano

Steps

  1. 1 Puree the cooked beetroot with the red wine in a blender until completely smooth; you need about 80 ml (โ…“ cup) of puree.
  2. 2 Mound the flour on a clean work surface or in a large bowl and make a well in the center. Crack the eggs into the well, add the beetroot-wine puree and the pinch of salt.
  3. 3 Using a fork, gradually draw the flour into the wet ingredients, working from the inside out. Once a shaggy dough forms, knead by hand for 8โ€“10 minutes until smooth, elastic, and evenly tinted a deep rose color. Wrap in plastic and rest at room temperature for 30 minutes.
  4. 4 Divide the dough into quarters. Roll each piece out on a lightly floured surface to about 3 mm (โ…› inch) thick, keeping the remaining dough covered so it does not dry out.
  5. 5 Cut the sheets into rough rectangles roughly 2 cm x 2 cm (ยพ inch x ยพ inch). To shape each 'eye', drape a small piece of dough over the handle of a wooden spoon (about 1 cm / ยฝ inch diameter), press the two ends together underneath to seal, then slide it off and set on a floured tray. Repeat with all pieces. (Traditional shaping also uses a fingertip pressed into a folded square; either method is authentic.)
  6. 6 Bring a large pot of generously salted water to a rolling boil (about 10 g salt per liter).
  7. 7 While the water heats, melt the butter in a wide skillet over medium-low heat with the sage leaves; let it foam gently and turn a pale golden brown, about 4โ€“5 minutes. Remove from the heat and keep warm.
  8. 8 Drop the occhi di pernice into the boiling water and cook for 3โ€“4 minutes; they are done when they float to the surface and feel tender but still slightly chewy at the center. Taste one to confirm.
  9. 9 Reserve about 60 ml (ยผ cup) of pasta water, then drain the pasta and add it directly to the butter skillet. Toss over low heat, splashing in a little reserved pasta water as needed to form a glossy, clinging sauce.
  10. 10 Divide among warm bowls, finish with the grated Pecorino Romano and an extra grind of pepper, and serve immediately.
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Ingredients
Steps

Occhi di Pernice โ€” frequently asked questions

What is Occhi di Pernice?

Occhi di Pernice is a traditional pasta from Italy. The noodles are the star, dressed simply and eaten with relish.

What is Occhi di Pernice made of?

Occhi di Pernice is made with type 00 flour, eggs, cooked beetroot, dry red wine, fine sea salt and unsalted butter.

Where does Occhi di Pernice come from?

Occhi di Pernice comes from Italy. Occhi di Pernice, meaning "partridge eyes," is a small, ring-shaped pasta typical of the Emilia-Romagna region, particularly associated with the city of Modena.

Where can I eat Occhi di Pernice?

In coastal Abruzzo, locals twirl these tiny, hand-rolled pasta rings around their forks with a simple garlic and oil dressing, eaten at Sunday family lunches by the sea.

How do you make Occhi di Pernice?

Making Occhi di Pernice at home takes about 45 minutes of prep and 6 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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