Serves: 4 (as an entree)
Another brilliant pasta from the cookbook Saturday Night Pasta, served as I walked into the house this afternoon after a few meetings in the city.
What a treat!
This is one-hat pasta. And served with a cold Champagne, it’s wonderful one-hat.
Reasonably simple too: which the best pastas are.
I know that making fresh pasta is sometimes a bit of a hurdle, though it really does make this dish. Ditto the burnt butter.
And when combined with the wonderful chicken and pork mixture…
Just do it.
250gm chicken mince
150gm sliced mortadella
3/4 cup grated Parmigiano Reggiano, plus extra to serve
3 tbsp finely snipped chives
Sea salt and freshly ground black pepper
Flour for dusting
1 cup chicken stock
3 tbsp salted butter, roughly chopped
10 sage leaves
Fresh Egg Pasta Dough
200gm (1 1/3 cups) flour plus extra for dusting
2 eggs, beaten
Good pinch of salt
Fresh Egg Pasta Dough
- In fairness to the author of the book – Elizabeth Hewson – her description of how to make this basic dough is not only detailed, though provides the guardrails to make sure you would find it hard to stuff up. When to add water, when to…. etc.
- Nat loves making dough though she doesn’t have much time for it.
- So essentially, knead all of this into a ball. Nat used a KitchenAid and let it rest for an hour and if this doesn’t work for you, perhaps explore further on how to make pasta dough: it isn’t hard either way.
For the restPlace the chicken mince, mortadella, Parmigiano Reggiano, chives, egg and a generous pinch of salt in a food processor and blitz until combined: set aside in the fridge whilst you make the pasta, or up to 2 days.
- Flour your bench and roll your pasta dough to about 1mm thick (setting 3 on a hand pasta roller). You want a long piece of pasta dough about 10cm in length.
- Lay the pasta dough on the dusted bench and dot half a teaspoon of the filling about 3cm apart in the middle of the pasta sheet. (See photo below to guide you.) Fold the pasta over and seal, squeezing out any air as you seal, ensuring the sheet evenly stretched over the filling.
- Trim and start pinching close the pasta, all the way down to the filling: and there you have agnolotti which should now be placed on a dusted tray ready for cooking. Get your water boiling and boil the agnolotti until it rises to the top and is ready.
- At the same time, place the stock, butter and sage leaves in a large, deep frypan and over a high heat bring to a boil. Burn as far as you want. Transfer the cooked agnolotti to the butter mixture and swirl. Serve with plenty of Parmigiano Reggiano and a good crack of pepper.