THE ALMIGHTY AGNOLOTTI PASTA
Here’s the exclusive recipe to The Almighty Agnolotti Brown Butter Sage Pasta I cooked this past Thursday during my IG Live “Cooking & Convos” Show while discussing the power of an accountability partner.
Bon Appetit!
THE ALMIGHTY AGNOLOTTI PASTA
FRESH PASTA INGREDIENTS
2 Cups (Double Zero) 00 Flour
4 Eggs
1 Tsp salt
1 Tbs water (if you need it but you shouldn’t)
PASTA DIRECTIONS
Add flour on clean surface or bowl creating a well in the center.
Add eggs and salt in the center.
With fork for your hands start breaking the eggs and work flour into the mixture.
Knead to 5 minutes.
Dough should be soft, but not sticky
Wrap dough in plastic wrap and set aside for 30 minutes
Cut dough into 4 pieces.
Flour your work surface and your dough and create into desired shape.
FILLING INGREDIENTS (inspired by America’s Test Kitchen)
1 Lb Chuck Beef (use meat that you would use for pot roast)
2 Tbs butter
1/2 Cup Parmesan
1 Egg
2 Cups Savoy cabbage
1 Onion (chopped)
4 Garlic Cloves, minced (use less if you don’t like garlic)
2 Tsp Fresh Rosemary, minced
1/2 Cup Red Wine
2 Cups Beef broth
1/2 Tsp Salt
1/2 Tsp Pepper
1/8 Tsp ground nutmeg
SAUCE INGREDIENTS
8 Tbs Butter
Fresh sage
Parmesan
DIRECTIONS
Cut beef into 1 1/2 inch pieces and pat dry
Melt butter in pot (I prefer dutch oven) over medium high heat and sear beef on all sides. Don’t overcrowd pot, work in batches. Transfer to plate and set aside.
DO NOT clean the pot. You want all the brown bits, that’s going to give up glorious flavor. Lower heat to medium, add cabbage and onion until softens. Add garlic and rosemary, stir until fragrant. Add wine and scrape all the brown bits. Stir in broth. Add the browned beef to the pot. Bring pot to a simmer reducing heat to low. Cover and simmer for an hour or until beef is tender.
Drain beef mixture reserving 1/4 cup of cooking liquid. Transfer beef mixture into food processor and process for a minute. Should be finely ground. Scrape down sides and add parmesan, egg, and nutmeg. Process again until well incorporated. Transfer to bowl and refrigerate until at least room temp. Can be left in the fridge for up to 24 hours.
Transfer your pasta dough onto clean surface and divide into 4 equal pieces. Shape into square. Be sure to wrap other pieces so it doesn’t dry out while you’re working
Working with a mixer attachment (I use the Kitchen Aid attachment )
Dust flour on work surface and onto the dough pieces. Send through roller once then fold into thirds creating rectangle. Send through Level One 3 times folding into thirds each time it goes through roller
Set to Level 2 lightly flour repeat all steps from previous
Send through Level 3, 4, 5 ,6, 7 only once without folding
After creating pasta sheets for each piece, cover with parchment paper, followed by a damp towel to keep from drying out.
Next take filling out of fridge. Cut pasta sheet into 4 inch wide sheet. Position the pasta sheet and place hazelnut sized pieces down the center being sure to leave at least half an inch border.
With your finger, lightly brush edges with water and fold bottom edge over filling aligning it with top edge. Gently press to seal edges. Next you’ll pinch in between pasta filled portion. Should be about one inch increments. Using pastry wheel or knife cut excess dough from the edges and between the pinched sections separating the Agnolotti. Transfer to baking sheet. Let them sit uncovered to dry them out while you work on the rest. (Can be wrapped and refrigerated or frozen)
To cook pasta, boil 4 quarts of water with 1-2 Tbs of salt (do not skip) add Agnolotti and cook until al dente 3-4 minutes.
For the sauce, cook butter over medium heat until brown and it smells nutty. Be sure to keep an eye on it so it doesn’t burn. Add sage.
Using slotted spoon, transfer Agnolotti directly to brown butter sauce. Toss to coat. Add a tablespoon of pasta water and gently toss. Top with toasted hazel nuts or pine nuts. A little freshly grated parmesan and serve immediately.
Devour!
