At least once in your life, you should make pasta yourself. It’s worth the effort.
Agnolotti pasta is finished with sage butter. Roni Lehti
Homemade pasta is not difficult to make, but the chef Risto Mikkola admit that there is enough to do. So, making pasta is easy, but tedious. Our chef does not deny that.
A good pasta dough requires only two ingredients: flour and egg. This recipe also has a few tablespoons of olive oil, but not all recipes have it.
The pasta dough is traditionally mixed by hand: Pour the flour onto the table and make a suitable sized well in the middle. Break the eggs into it. Mix the flour into the eggs a little at a time by hand. Shape into dough. Then just knead the dough until it is elastic.
It would be good for the dough to rest wrapped in plastic for at least a few hours, but even a shorter time is enough. Thanks to the rest, the dough is better handled and it does not tear as easily.
This time, Mikkola decided to make agnolottes from the pasta dough. This type of pasta is typical of the Piedmont region of Italy.
Inside the pasta is a tasty pork filling. If you prefer to use pork-beef, that is also possible. A sauce made of sage and butter goes great with pork.
Pasta filling
Extrude the filling in one ball on the long edge of the pasta dough. Roll the dough up and press the dough down every 2 cm with your thumb and forefinger. Cut out the pieces.
Extrude the filling onto a pasta sheet. Roni Lehti
Roll the dough up and press the dough down every 2 cm with your thumb and forefinger. Roni Lehti
Cut the pasta into pieces. Roni Lehti
Pork sagnolotti
Filling:
400 g ground pork
2 tsp fennel seeds
1 teaspoon ground black pepper
2 teaspoons of chili powder
2 teaspoons of garlic powder
1 teaspoon of onion powder
2 teaspoons of salt
1. Mix all the ingredients together.
2. Leave to flavor for 1 hour in the cold. Put the mass in a piping bag.
Pasta dough:
3 eggs
3.5 dl durum flour
3 tablespoons of olive oil
1. Mix all the ingredients together and knead into a dough.
2. Wrap in cling film and leave in the fridge for about half an hour.
3. Using a pasta machine, roll the dough into a sheet on a floured board. Extrude the filling onto the plate, leave about 1 cm from the edge. Turn the edge over the filling, brush with water, and turn the edge over the filling once more.
4. Pinch the dough about 2 cm apart. Cut off the excess dough with a pasta cutter, separate the pasta pieces from each other at the pinch points with the cutter.
5. Put the water in a pot to boil, add salt (the pasta water should taste like sea water) and cook the agnolotti pasta for about 2-3 minutes until the pasta rises to the surface.
Butter and sage
50 g of butter
1 pnt sage
1. Heat the butter and chopped sage in a pan, add the pasta cooked straight from the pan and a little boiling water. Heat and serve immediately.