Agnolotti — The Greatest Pasta You Never Heard Of But Need To Try

Dump 250g (2 cups) of 00 flour onto a clean working surface and make a well in the center.

Break in 12 egg yolks and add 6g (1 teaspoon) of salt.

Mix with chopsticks or fingers, or use a blender to combine.

Add 2 tablespoons of water to soften the dough.

Work the dough into a smooth ball and let it rest for a few hours at room temperature, covered with a damp cloth.

Peel and cut two large potatoes (200g each) into chunks and boil them in salted water.

Brown 150g of butter in a pan, keeping an eye on it to prevent burning.

Chop two sprigs of rosemary extremely finely and add to the butter, keeping it warm.

Once the potatoes are cooked, drain them and prepare a food processor or hand blender.

Add the warm rosemary butter to the potatoes, then grate in 80g (1 cup) of parmigiano-reggiano.

Season with salt, pepper, and optionally freshly grated nutmeg, then pulse until smooth.

Place the filling into a piping bag or bowl and cool it down.

Roll out the pasta dough with a rolling pin, then feed it through a pasta machine until you have a thin sheet.

Cut the pasta sheets into foot-long (30cm) pieces.

Chill the filling to make it easier to handle.

Snip the end of the piping bag to create a 2-3 cm opening, or spoon and shape the filling with fingers.

Place a long log of filling down the middle of the pasta sheets and brush the edges with water.

Fold the top part of the pasta over the filling, ensuring a long lip and no air bubbles.

Seal the edges tightly and brush off any excess flour.

Trim the long edge along the seal with a pasta cutter or knife and fork.

Repeat the process to create individual agnolotti shapes, ensuring they are sealed completely.

Bring a pot of salted water to a boil and heat a pan with plenty of butter.

Boil the agnolotti for 2 minutes, then add them to the melting butter in the pan.

Add some of the boiling water to create an emulsified sauce.

Serve with a touch of pepper, a grating of nutmeg, and freshly shaved parmigiano.

Equipment Needed

Spice Level: