Recipe Category: Tuscan
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Ingredients
Servings 4
For cheese fondue filling
- 150 g Fontina cheese (5oz) or gruyere or provolone
- 50 g butter (2oz)
- 120 ml milk (1/2 cup)
- 1 egg yolk
For pasta dough
- 400 g soft wheat flour (14oz) or all-purpose flour – sifted
- 3 eggs large
- 1 egg yolk keep white to brush pasta dough
- 1 tbsp extra virgin olive oil.
- durum wheat semolina flour for dusting and flouring
For sauce
- fresh sage leaves as required
- 50 g unsalted butter (2oz)
- 50 g Parmigiano Reggiano grated (2oz)
- salt for pasta and to taste.
Method
Filling
- Cut the cheese into small chunks
- Warm the milk and add the cheese and stir
- Once the cheese has melted, allow to cool and then add the butter and egg yolk
- Cook over a low heat while whisking/stirring continuously until the butter has melted and the sauce has thickened
- Remove from heat, allow to cool and refrigerate while you make the pasta dough
Pasta Dough
- Pour the flour into a mound in a bowl
- Make a well in the middle of the flour and add the eggs, egg yolk and the olive oil
- Mix well and turn out on to a pastry board
- Knead the dough using the heel of your hand and continue until you have a homogeneous dough that is only slightly sticky to touch (usually about 10-15 minutes)
- Form the dough into a ball and leave it to rest for 20-30 minutes covered with a tea towel or covered in plastic wrap
Agnolotti
- After the dough has rested, roll ¼ of it into a thin sheet a couple of millimeters thick with a rolling pin or a pasta machin
- Take the rolled out portion of pasta dough, place it on a floured pastry board and cut off the ends to make a rectangle
- Disperse a row of small mounds of filling along the long edge of the pasta sheet closest to you
- You can do this with a teaspoon or with the filling inside a pastry bag
- Continue along the edge of the pasta sheet, just far enough apart to pinch between each mound with your fingers
- Once the pasta sheet is lined with small mounds of filling, brush around each mound with egg white
- Then take a firm hold of each end of the sheet, and turn it over on top of itself, ensuring there is an edge formed on the outer side
- Using the index finger and thumb of both hands, pinch the dough on each side of each mound of filling starting at one end
- Move down the row of mounds, repinching the one pinched side and closing the open side with a new pinch until the entire row is pinched
- Again, cut any excess pasta dough away from the outer side of the dough sheet using a pastry wheel, leaving enough space to form the agnolotti
- Then with the same pastry wheel, cut between the agnolotti to separate them
- Transfer to a well-floured tray while you make more agnolotti
- Repeat with the rest of the dough and filling
Cook
- Put a pot of water on to boil for the pasta
- Add salt once it starts to boil and bring to the boil again
- Add the agnolotti and cook until they rise to the surface of the water
- Remove with a slotted spoon and add to the sauce
- In the meantime, melt the butter in a pan that’s large enough to hold the pasta
- Add the sage leaves and saute them until they are slightly crispy
- Add the drained pasta to the butter and sage
- Toss gently and serve with a sprinkling of Parmigiano (if required)
Full List of Tuscan Recipes
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