Recipe
Fresh Pasta Dough
150 g “00” flour
150 g durum wheat flour
3 organic eggs
1 tsp salt (for pasta water, not dough)
Filling:
250 g roasted meat (veal or pork, finely chopped)
50 g Parmesan cheese, finely grated
Salt & black pepper, to taste
Optional: a pinch of nutmeg or finely chopped herbs (spinach/parsley)
Sauce:
100 g butter
8–10 fresh sage leaves
Extra Parmesan, to serve
Make the dough:
Combine the flours on a clean surface or in a bowl. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in cling film and let rest at room temperature for at least 30 minutes.
Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the rest covered. Flatten slightly and pass through a pasta machine, starting at the widest setting. Gradually roll thinner until about setting 7–8 (thin but still strong enough to hold filling).
Shape the agnolotti:
Cut the pasta sheets into strips. Pipe small dots (about 1 tsp each) of filling along one strip, leaving space between each. Fold the pasta over the filling, press to seal, then pinch between each filling portion to create the classic “plin” shape. Cut into individual pieces with a pasta wheel or knife.
Bring a large pot of heavily salted water to a boil. Cook the agnolotti for 2–4 minutes, until they float and are tender. Drain gently, reserving a little pasta water if needed.
While the pasta cooks, melt butter in a pan over medium heat until lightly browned. Add sage leaves and let them crisp and infuse the butter. Toss the cooked agnolotti in the sage butter, adding a splash of pasta water if needed to emulsify.
Serve immediately with freshly grated Parmesan on top.
