Fagottini Pasta

Delicious handmade little bundles of filled pasta that are easy to customize to your taste!

📝 Ingredients

• 2 cups 00 pasta flour ((260 grams) See Note 1)
• 3 large eggs ((at least 2 ounces/ 58 grams each))
• 1 cup ricotta ((use whole milk ricotta for best results))
• 1 cup parmesan cheese, finely grated
• 1 egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest, finely grated
• 1/8 teaspoon nutmeg, grated
• 1/8 teaspoon black pepper

👨‍🍳 Instructions

1. 1--- Pasta Dough ---
2. 2Pile the 00 pasta flour onto the work surface, make a well in the middle and break the eggs into the well.
3. 3Whisk the eggs, gradually bringing in some of the flour.
4. 4When the dough is shaggy, use your hands to knead in the remaining flour. (You may not use all the flour - See Note 2). Knead well, then cover and allow to rest for 30 minutes.
5. 5--- Shaping the Pasta ---
6. 6Using a pasta machine, pass a small piece of dough through the rollers about 8 - 10 times, folding the dough in half each time. Use a little flour on the dough and the rollers if it is sticking. To thin the dough, pass it through each setting without folding until it is approximately 1/32 inch (0.8 mm) thick. (On my KitchenAid Pasta Roller this is setting #6.)
7. 7Using a pasta cutting wheel, square cookie cutter, or simply a knife and a clean ruler, cut into 2 inch (5cm) squares.
8. 8Use a piping bag with a medium tip (or, alternatively, a teaspoon) and place a rounded ½ teaspoon of filling into the centre of each square.
9. 9Dampen the edges of the square with a little bit of water on your clean fingertip. Shape the fagottini by gathering opposite corners up to meet in a point. Pick up another corner and bring it in to meet the other two. Then bring up the final corner, bringing them altogether in a point above the filling.
10. 10Gently press the air out from the bottom near the filling, sealing the pasta as you go, creating four “wings”. Set aside on baking paper lined baking sheets. Repeat with each pasta square.
11. 11--- Filling ---
12. 12Combine all ingredients. Refrigerate until ready to use.
13. 13--- Cooking ---
14. 14Simmer in chicken broth for 3 - 5 minutes or until tender. Serve with extra parmesan cheese.