1cupricotta((use whole milk ricotta for best results))
1cupparmesan cheese, finely grated
1egg yolk
½teaspoonsalt
½teaspoonlemon zest, finely grated
⅛teaspoonnutmeg, grated
⅛teaspoonblack pepper
Instructions
Pasta Dough
Pile the 00 pasta flour onto the work surface, make a well in the middle and break the eggs into the well.
Whisk the eggs, gradually bringing in some of the flour.
When 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.
Shaping the Pasta
Using 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.)
Using a pasta cutting wheel, square cookie cutter, or simply a knife and a clean ruler, cut into 2 inch (5cm) squares.
Use 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.
Dampen 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.
Gently 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.
Filling
Combine all ingredients. Refrigerate until ready to use.
Cooking
Simmer in chicken broth for 3 - 5 minutes or until tender. Serve with extra parmesan cheese.
Notes
If not using scales, be sure to measure the flour accurately. To do this, first stir the flour to fluff it up, and then spoon the flour into the measuring cups without packing it in.
If the pasta dough is too dry. Knead in a little water a teaspoon at a time. If the pasta dough is too wet, knead in a little more flour.
Tops TipsBe patient when you're making fagottini - especially the first time. Allow yourself enough time so that you're not rushing. My suggestion is that you start by making a few without any filling to practice.After cutting out the squares, there will be excess pasta - don’t throw it away! Join the pasta scraps together with the main ball of dough and re-roll.To customize my recipe to cater to your tastebuds, have a look at my 'Variations'.