Elignotti

Jul 2

For fresh pasta aficionados, there is nothing quite like spending an afternoon meticulously preparing your pasta dough, sauteeing up your filling as the shadows grow long, and opening your favorite bottle of white wine to pair with a hard-earned dinner.

This recipe is a take on traditional Piedmontese Agnolotti al Plin, a purse-shaped filled pasta whose traditional pinched ends make each bite a chewy and delicious experience. We’ve coined the term “Elignotti” as a jocular nod to the dish while incorporating the name of our washed-rind, mixed-milk soft cheese, Eligo.

To complement Eligo’s unctuous texture and lightly funky aroma, we’ve created a forest fungi filling with Oyster and Cremini mushrooms (Chantrelles would be a real treat in this recipe if you can get your hands on them). Once complete, the pasta is then gently coated in bright sage butter and finished with chopped parsley.

INSTRUCTIONS

We used Food52's Perfect Pasta Dough Tutorial for this first part of the recipe.

Create a crater in your flour. Add eggs and gradually mix in the flour. Have a small amount of water ready to add incrementally should your dough be too dry. Mix dough, and knead throughly until fully incorporated. Form it into a tight ball, cover, and let it rest.

Finely chop the mushrooms and onions, or toss them in a food processor. In a large skillet, saute onion in butter & oil until nice and soft, with a little browning action — add a generous pinch of salt. Squeeze in the black garlic & mix.

Add mushrooms and cook off the moisture. It’s ok if they brown and stick a little, deglaze with a glug wine. Cook off the alcohol and let the sauce tighten up. Season to taste and let cool.

Roll out the pasta dough into sheets and add about 1/2 tbsp of filling every 2-3". Top each dollop of filling with a small cube of Eligo. Moisten the pasta dough where you will form your Agnolotti. Fold dough over filling and press firmly. Slice and form the pasta into small packets.

Melt 6 tbsp of butter, add sage and cook until lightly brown. Boil the pasta for 1-2 minutes to your preferred texture. Toss in the sage butter, serve, and enjoy!

INGREDIENTS