Homemade Fagottini Pasta 2 Ways.
User Reviews
5
96 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
10 mins
-
Resting time for dough.
30 mins
-
Total Time
1 hr 40 mins
-
Servings
6
-
Calories
433 kcal
-
Course
Main Course, Soup
-
Cuisine
Mediterranean, Italian
Homemade Fagottini Pasta 2 Ways.
Report
Homemade Fagottini Pasta 2 Ways includes a fresh pasta dough filled either with a four-cheese mixture or a savory meat and spinach blend. This recipe guides you through making the dough, preparing each distinctive filling, and suggests serving the delicate parcels with butter and sage or in broth. It offers a hands-on approach to crafting filled pasta with customizable fillings.
Description
This recipe for Homemade Fagottini Pasta 2 Ways begins with preparing a smooth and elastic dough from a mix of soft wheat flour and durum semolina, incorporating eggs and salt. After resting, the dough can be rolled and shaped around one of two fillings. The first filling combines ricotta, gorgonzola, parmigiano reggiano, and pecorino romano, creating a creamy, tangy, and richly textured cheese blend.
The second filling features cooked spinach and a mixture of ground pork and veal, sautéed with finely chopped onion, carrot, celery, rosemary, and bay leaf, all brought together with grated parmigiano, seasoning, and a hint of nutmeg. The two filling options provide either a fresh cheese option or a hearty meat-based choice. The pasta can be served tossed in butter with sage or cooked in beef or chicken broth for added flavor.
Cooked fagottini can be stored refrigerated for a few days, while uncooked pasta freezes well to maintain texture. Freezing uncooked filled pasta and boiling from frozen is recommended to prevent sogginess. This recipe allows for versatile serving options and showcases traditional pasta making techniques with rich fillings.
Share:
Ingredients
To make the pasta dough
- 7 oz Italian 00 soft wheat flour or all purpose flour, 200g
- 3.5 oz durum wheat semolina flour or just soft wheat flour, 100g
- 3 large egg
- 1 pinch salt
- water if required, tepid
For the four cheese filling
- 7oz ricotta cheese well drained, fresh
- 1.5oz gorgonzola dolce sweet, 40g
- 1.5oz parmigiano reggiano freshly grated, or grana, 40g
- 1.5oz pecorino romano freshly grated, 40g
- 1 large egg
- salt to season
- black pepper to season
For the meat and spinach filling.
- 7oz spinach well drained and squeezed to remove liquid, cooked fresh or frozen, 200g
- 7oz ground pork leg 200g
- 7oz ground veal shoulder 200g
- 1 onion peeled and finely chopped
- 1-2 carrot finely chopped
- 1-2 celery finely chopped, stalks
- 1 prig rosemary chopped, fresh
- 1 bay leaf
- 2.5 floz white wine half a standard serving
- 1 large egg
- 1.8oz parmigiano reggiano grated, or grana, 50g
- salt to taste
- black pepper to taste
- 1 pinch nutmeg freshly grated
To serve the fagottini pasta with butter and sage
- 2-4oz butter unsalted
- 6-8 sage fresh leaves
To serve in broth
- 6 cups beef broth homemade or store bought, or chicken broth, 1.5 liters
Instructions
Make the pasta dough.
- Sift the two flours into a bowl, add salt and mix together. Create a well in the centre. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour into the eggs until a rough dough forms.
- If the dough seems too dry, add a little water, one tablespoon at a time, until it comes together. Transfer the dough to a floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic.
- Roll the dough into a ball and wrap it in plastic wrap (clingfilm) and let it rest for at least 30 minutes.
Make the four cheese filling.
- Put the filling ingredients into a bowl and mash and mix until you have a thick creamy consistency.
or make the meat and spinach filling.
- Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.
- Sauté the onion, carrot and celery in olive oil until soft. Add the ground meat and let it brown.
- Add the rosemary and bay leaf to the meat with the wine. Simmer until the liquid has almost evaporated.
- While the meat is cooking, wilt the wet spinach in a pan. Drain really well. I like to squeeze it in a tea towel to remove all the water. Then chop roughly.
- Allow the meat and spinach to cool. Then put them in a large bowl. Add nutmeg and an egg. Purée using an immersion blender.
- Add grated Parmigiano to the filling and mix in well.
Roll out the dough
- Cut about ¼ off the dough ball and rewrap the rest to stop it drying out. Press the dough piece flat using your hand or a rolling pin. Roll it out into a thin sheet using either a pasta machine or continue with the rolling pin.
- If using a machine, make sure that you pass it through on the widest setting 2-3 times (folding it into thirds between passes) before passing it though the narrower settings.The pasta needs to be thin enough that you can just about see your fingers through it.
Make your fagottini pasta.
- Using a straight-edged pasta cutting wheel or square cookie/ravioli cutter, cut each dough sheet into squares of approximately 4-5cm (1.5-2”).
- To fill, use either a piping bag with medium round tip, or teaspoon. Add a small grapesized amount of filling into the centre of every square.
- For each pasta square, bring opposite corners together in the centre, above the filling. First two corners and then the other two and then press and seal the edges together where they meet.
- Transfer the ready fagottini to a baking paper lined tray dusted with semolina flour. Repeat with the rest of the dough.
Cook and serve your homemade fagottini.
- You can serve both types of fagottini with melted butter and sage or in broth. The broth can be homemade,or store bought. I like to use a homemade beef broth with the meat filled fagottini and a chicken or vegetable broth with the four cheese fagottini.
- Boil the pasta in boling salted water until they rise to the surface. After 1-2 minutes remove from the water using a slotted spoon and add to a pan with melted butter and crispy sage or add to simmering broth.
- You may need to cook the pasta in batches depending on how many you made or need. Crowding too many fagottini in the pot will delay cooking and make the pasta more likely to get damaged. You can also cook fagottini in the broth.
Notes
- Cooked fagottini can be stored in the refrigerator for 2-3 days in a sealed container.
- Uncooked filled pasta tends to become soggy if refrigerated longer than a day, so freezing is advised for longer storage.
- To freeze, place pasta on a parchment-lined tray until solid, transfer to a freezer-safe bag, then cook from frozen when ready, adding extra boiling time.
- Leftover cooked pasta can be repurposed as described in the main recipe text.
Nutrition Information
Show Details
Serving
1 serving of four cheese fagottini with sage butter
Calories
433kcal
(22%)
Carbohydrates
39g
(13%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.3g
(15%)
Cholesterol
179mg
(60%)
Sodium
364mg
(15%)
Potassium
180mg
(4%)
Fiber
2g
(8%)
Sugar
0.5g
(1%)
Vitamin A
702IU
(14%)
Calcium
294mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1 serving of four cheese fagottini with sage butter | |
| Calories | 433kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 179mg | 60% |
| Sodium | 364mg | 15% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 0.5g | 1% |
| Vitamin A | 702IU | 14% |
| Calcium | 294mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
96 reviews
Excellent
Other Recipes
You'll Also Love
