Home Pasta Selfmade Fagottini Pasta Recipe – The Pasta Venture

Selfmade Fagottini Pasta Recipe – The Pasta Venture

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Selfmade Fagottini Pasta Recipe – The Pasta Venture

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Fagottini pasta, typically referred to as sacchetti or saccottini, is a surprising sort of Italian tortellini that provides a contact of magnificence to any meal. This recent egg pasta may be made with numerous scrumptious fillings and served in all types of the way. Right here, you’ll discover two conventional strategies to fill and serve your individual selfmade fagottini, with 4 cheeses or with meat and spinach!

Homemade fagottini pasta in broth.

What’s fagottini pasta?

Fagottini pasta is a sort of Italian crammed egg pasta that’s characterised by its small, purse-like form. The phrase ‘fagottini’ interprets to ‘little bundles’ or ‘little packages’ in Italian. It comes from the outdated French ‘fagot’ and Italian ‘fagotto’ each initially used to imply a bundle of sticks, not something derogatory!

Homemade fagottini pasta filled with four cheeses.

The pasta dough is normally made with durum wheat flour and gentle wheat flour, eggs, and water. As soon as prepared, it’s rolled out into skinny sheets. The sheets are then minimize into small squares or circles, that are used to surround a filling by folding and sealing them to create a pouch like form.

Homemade fagottini pasta in broth.

Some Italians additionally confer with fagottini as saccottini. Nevertheless, typically, the latter are made with pasta circles and look extra like sacks because the title suggests. In the identical vein, saccottini are additionally typically referred to as fagottini.

As well as, fagottini can also be the Italian title for small candy and savoury hand pies of shortcrust or puff pastry.

Homemade fagottini pasta on flour dusted wood surface.

The filling for these pasta bundles.

Fagottini pasta filling can fluctuate however typically contains elements like cheese, greens, meat, or a mixture of those. Some widespread fillings embody ricotta cheese, spinach, mushrooms, prosciutto, or a mixture of totally different cheeses.

Ingredients for fagottini pasta with a four cheese filling.
Elements for fagottini with a 4 cheese filling.

I made my fagottini with two totally different fillings and served it two other ways. Truly, I ought to say ‘we’ as a result of my Sicilian husband helped quite a bit!

The primary filling was with meat and spinach. I used the identical filling for my selfmade agnolotti recipe. We served this fagottini in broth. The second filling was with 4 cheeses, and we ate this pasta with melted butter and crispy sage. Each sorts of fagottini had been outstandingly scrumptious.

Easy methods to make fagottini pasta.

Making this pasta entails a couple of steps, together with getting ready the pasta dough, creating the filling, assembling the fagottini, getting ready the sauce (if wanted) and cooking the pasta.

Meat and spinach filling for fagottini and agnolotti in white bowl.
Meat and spinach filling for fagottini

Some fillings require a little bit of time to make, just like the meat and spinach one I used for a few of my fagottini. This sort of filling is greatest ready first, earlier than making the pasta dough. You’ll be able to see step-by-step photographs of constructing this filling in my agnolotti recipe.

Different fillings, just like the 4 cheese one I utilized in the remainder of my fagottini, don’t take lengthy and you may make it while the pasta dough rests.

Two types of flour and eggs in a white bowl.

Easy methods to make the pasta dough.

In a mixing bowl, mix the 2 flours and salt. Create a effectively within the centre. Crack the eggs into the effectively and beat them flippantly with a fork. Step by step incorporate the flour into the eggs till a dough types.

Pasta dough in white bowl.

If the dough appears too dry, add slightly water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into clean and elastic.

Ball of unkneaded pasta dough on flour dusted wood surface.

Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for not less than half-hour.

Ball of kneaded pasta dough on wood surface.

Easy methods to roll out the dough

Divide the rested dough into quarters. Take one quarter and flatten it together with your arms. Roll the dough out into skinny sheets. Intention for a thickness of about 1/16 inch (1.5 mm).

Sheet of pasta dough attached to pasta machine.

I used my pasta machine to roll the dough out. However, you can even use a rolling pin.

Assemble your selfmade fagottini.

Minimize the rolled dough into small squares, roughly 1.5-2 inches in dimension (4-5cm). You can even use a sq. ravioli cutter to do that. Place a small quantity of your chosen filling (a few teaspoon) within the centre of every sq.. You should use a teaspoon or a piping bag.

Sheet of pasta dough cut into squares.

Fold the dough over the filling to create a triangle by becoming a member of two reverse corners of the pasta sq. after which press the highest of the triangle to seal it.

Man making fagottini pasta by first joining two opposite corners of a pasta square together to form a triangle.

Subsequent, take the remaining two reverse corners of the pasta and produce them collectively, urgent to seal them to the highest of the triangle.

Man holding one piece of freshly made fagottini pasta.

Then press the sides collectively the place they meet firmly to seal the fagottini, to type slightly bundle form, guaranteeing there aren’t any air pockets.

Some homemade fagottini on wood surface.

Cook dinner the fagottini.

Like most sorts of ravioli, selfmade fagottini is usually boiled in salted water till al dente. This implies the pasta has a agency and barely chewy texture.

You can even prepare dinner these pasta bundles in broth after which serve them with the broth as I did with my meat and spinach crammed fagottini. Or, as soon as boiled in salted water, you’ll be able to add the pasta to the sauce in a pan to coat it, or plate it and pour the sauce over it.

Four cheese fagottini in pan with melted butter and sage.
4 cheese fagottini in pan with melted butter and sage.

What to do with leftovers.

Like most selfmade crammed pasta, cooked fagottini may be stored within the fridge in a sealed container for 2-3 days. Raw crammed pasta tends to get soggy within the fridge if left greater than a day, so I normally freeze it and prepare dinner from frozen.

To freeze for later, place the fagottini on a baking sheet lined with parchment paper and freeze till strong. As soon as frozen, switch the pasta to a freezer-safe container or bag.

Whenever you’re able to take pleasure in them, prepare dinner the frozen crammed pasta in boiling water based on the unique directions, including a couple of additional minutes to the cooking time.

Pin for later.

Homemade fagottini pasta 2 ways.

Methods to make use of leftover crammed pasta.

1 To vary issues up a bit, you’ll be able to serve your leftover fagottini with a distinct sauce.

2 Add the leftover pasta bundles to a pot of simmering soup broth. You should use a vegetable, rooster, or tomato-based broth relying in your choice.

Let the pasta prepare dinner within the soup till it turns into tender (if frozen it can take longer). This can be a fast and comforting approach to take pleasure in your leftover fagottini.

3 Bake the leftover pasta. Layer the leftover cooked fagotttini pasta in a baking dish with tomato sauce, grated or shredded cheese, and any extra toppings you need. Bake within the oven at 375°F (190°C) till the cheese is melted and bubbly. This creates a flavourful and comforting casserole dish.

Homemade fagottini pasta 2 ways.

Let me know what you suppose.

Whether or not you make your selfmade fagottini with the four-cheese filling or the meat and spinach filling, I’m certain you’ll love this elegant and delicate pasta. This can be a stunning pasta that can actually impress household, buddies or different visitors.

For those who make this recipe I’d love to listen to the way it seems and when you favored it. Please depart a remark right here on the weblog or on The Pasta Venture Fb web page. Wanting ahead to listening to from you.

Buon appetito!

Homemade fagottini pasta recipe.

Selfmade Fagottini Pasta 2 Methods.

Jacqui

Fagottini pasta, typically referred to as sacchetti or saccottini, is a surprising sort of Italian tortellini that provides a contact of magnificence to any meal. Right here you’ll discover ways to make selfmade fagottini and two conventional strategies to fill and serve it, with 4 cheeses in butter and sage or with meat and spinach in broth!

Prep Time 1 hour

Cook dinner Time 10 minutes

Resting time for dough. 30 minutes

Complete Time 1 hour 40 minutes

Course Selfmade Pasta, Important Course, Soup

Delicacies Italian, Mediterranean, Northern Italy

Servings 6

Energy 433 kcal

Tools

  • 1 pasta machine (optionally available)

  • 1 Rolling Pin

  • 1 massive pot to prepare dinner pasta

  • 2 massive bowls to make dough and filling.

Elements  

To make the pasta dough

  • 7 oz Italian ’00’ gentle wheat flour (200g) or all goal flour
  • 3.5 oz durum wheat semolina flour (100g) or simply gentle wheat flour
  • 3 massive eggs
  • 1 pinch salt
  • tepid water if required

For the 4 cheese filling

  • 7oz recent ricotta (200g) effectively drained
  • 1.5oz gorgonzola dolce (candy) (40g)
  • 1.5oz Parmigiano Reggiano or grana (40g) freshly grated.
  • 1.5oz Pecorino Romano (40g) freshly grated
  • 1 massive egg
  • salt and pepper to season

For the meat and spinach filling.

  • 7oz cooked recent or frozen spinach (200g) effectively drained and squeezed to take away liquid.
  • 7oz floor pork leg (200g)
  • 7oz floor veal shoulder (200g)
  • 1 onion peeled and finely chopped
  • 1-2 carrots finely chopped
  • 1-2 celery stalks finely chopped
  • 1 sprig recent rosemary chopped
  • 1 bay leaf
  • 2.5 floz white wine (half a typical serving)
  • 1 massive egg
  • 1.8oz Parmigiano Reggiano or grana (50g) grated
  • salt and pepper to style
  • 1 pinch nutmeg freshly grated

To serve the fagottini pasta with butter and sage

  • 2-4oz unsalted butter
  • 6-8 recent sage leaves

To serve in broth

  • 6 cups beef or rooster broth (1.5lts) selfmade or retailer purchased.

Directions 

Make the pasta dough.

  • Sift the 2 flours right into a bowl, add salt and blend collectively. Create a effectively within the centre. Crack the eggs into the effectively and beat them flippantly with a fork. Step by step incorporate the flour into the eggs till a tough dough types.

  • If the dough appears too dry, add slightly water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into clean and elastic.

  • Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for not less than half-hour.

Make the 4 cheese filling.

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 till gentle. Add the bottom meat and let it brown.

  • Add the rosemary and bay leaf to the meat with the wine. Simmer till the liquid has virtually evaporated.

  • Whereas the meat is cooking, wilt the moist spinach in a pan. Drain rather well. I prefer to squeeze it in a tea towel to take away all of the water. Then chop roughly.

  • Enable the meat and spinach to chill. Then put them in a big bowl. Add nutmeg and an egg. Purée utilizing an immersion blender.

  • Add grated Parmigiano to the filling and blend in effectively.

Roll out the dough

  • Minimize about ¼ off the dough ball and rewrap the remaining to cease it drying out. Press the dough piece flat utilizing your hand or a rolling pin. Roll it out into a skinny sheet utilizing both a pasta machine or proceed with the rolling pin.

  • If utilizing a machine, just be sure you cross it by way of on the widest setting 2-3 occasions (folding it into thirds between passes) earlier than passing it although the narrower settings.The pasta must be skinny sufficient which you can nearly see your fingers by way of it.

Make your fagottini pasta.

  • Utilizing a straight-edged pasta chopping wheel or sq. cookie/ravioli cutter, minimize every dough sheet into squares of roughly 4-5cm (1.5-2”).

  • To fill, use both a piping bag with medium spherical tip, or teaspoon. Add a small grapesized quantity of filling into the centre of each sq..

  • For every pasta sq., deliver reverse corners collectively within the centre, above the filling. First two corners after which the opposite two after which press and seal the sides collectively the place they meet.

  • Switch the prepared fagottini  to a baking paper lined tray dusted with semolina flour. Repeat with the remainder of the dough.

Cook dinner and serve your selfmade fagottini.

  • You’ll be able to serve each sorts of fagottini with melted butter and sage or in broth. The broth may be selfmade,or retailer purchased. I like to make use of a selfmade beef broth with the meat crammed fagottini and a rooster or vegetable broth with the 4 cheese fagottini.

  • Boil the pasta in boling salted water till they rise to the floor. After 1-2 minutes take away from the water utilizing a slotted spoon and add to a pan with melted butter and crispy sage or add to simmering broth.

  • It’s possible you’ll have to prepare dinner the pasta in batches relying on what number of you made or want. Crowding too many fagottini within the pot will delay cooking and make the pasta extra prone to get broken. You can even prepare dinner fagottini within the broth.

Notes

Cooked fagottini may be stored within the fridge in a sealed container for 2-3 days. Raw crammed pasta tends to get soggy within the fridge if left greater than a day, so I normally freeze it and prepare dinner from frozen.
To freeze for later, place the fagottini on a baking sheet lined with parchment paper and freeze till strong. As soon as frozen, switch to a freezer-safe container or bag. Whenever you’re able to take pleasure in them, prepare dinner the frozen pasta in boiling water based on the unique directions, including a couple of additional minutes to the cooking time.
For concepts on easy methods to use leftovers see the primary textual content.

Diet

Serving: 1 serving of 4 cheese fagottini with sage butterEnergy: 433kcalCarbohydrates: 39gProtein: 20gFats: 21gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 0.3gLdl cholesterol: 179mgSodium: 364mgPotassium: 180mgFiber: 2gSugar: 0.5gVitamin A: 702IUCalcium: 294mgIron: 3mg

Key phrase fagottini, crammed pasta, ravioli, saccottini, sachetti

Extra selfmade crammed pasta to take pleasure in!

  1. Selfmade cannelloni (manicotti) from Abruzzo.
  2. Ligurian potato and mint ravioli.
  3. Pansotti with walnut sauce.
  4. Sardinian ricotta ravioli with lemon and saffron.
  5. Selfmade agnolotti del plin.

In case you are taken with studying easy methods to make selfmade pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of my autumn/winter pasta recipes cookbook!?

Extra Selfmade & Recent Pasta

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