White Truffle & Ricotta Agnolotti from Mike Reid. Agnolotti is a type of stuffed pasta and Mike chose this filling because it is light and perfect for this season. This a great one to try at home!
Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.
Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge
For the filling mix all ingredients together and season to taste
To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.
Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out
Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them
Blanch them in a shallow pan of boiling water for about 2 minutes
For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.
Bring all the ingredients together, adding your dry ingredients first, followed by your egg yolks and then your infused water.
Knead for about 8 minutes and allow to rest the dough for about 30 minutes covered in the fridge
For the filling mix all ingredients together and season to taste
To make the agnolotti, roll out your pasta on the pasta machine until you hit for 4 so start on the highest setting and work your way down to 4.
Once your sheet is ready, pipe out your filling in one long strip then roll the pasta over into a tube and then pinch it off before using your pasta roller to cut them out
Leave them out to dry out for at least 30 minutes to an hour before covering and popping them in your fridge until you are ready to use them
Blanch them in a shallow pan of boiling water for about 2 minutes
For the sauce, emulsify your butter using a little touch of your pasta water and the pecorino cheese. Season with salt and pepper.