Fagottini with Buttersauce

Ingredients

 

Effort: High

 

Pasta Dough

100g pizza flour

50g flaxseed flour

2 tablespoons olive oil

2 egg yolks

100ml water Salt

 

Filling

250g curd cheese

30g mountain cheese

150g cooked potatoes

1/4 of a fennel bulb

A little cold-pressed rapeseed oil

1/2 teaspoon honey

2 garlic cloves

Salt, pepper, nutmeg

Sauce

 1 shallot

100ml water

A dash of vinegar

100g butter

Salt

 

Instructions

 

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For the Pasta Dough:

1. Combine 100g pizza flour, 50g flaxseed flour, and a pinch of salt in a bowl.
2. Whisk together 2 egg yolks, 2 tablespoons of olive oil, and 100ml water in a separate bowl.
3. Gradually add the wet mixture to the dry ingredients, kneading until a smooth dough forms.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.

For the Filling:

1. Peel and mash 150g cooked potatoes until smooth.
2. Grate 30g mountain cheese and mix it with 250g curd cheese, mashed potatoes, and a drizzle of cold-pressed rapeseed oil.
3. Finely dice 1/4 of a fennel bulb and sauté in a pan until tender.
4. Combine the sautéed fennel with the cheese-potato mixture.
5. Add 1/2 teaspoon honey, minced garlic, salt, pepper, and nutmeg; mix well.

For the Sauce:

1. Finely chop 1 shallot.
2. Sauté the shallot in butter until softened.
3. Add 100ml water and a dash of vinegar, then gently reduce the mixture.
4. Remove from heat, melt 100g butter, and blend the sauce with an immersion blender until velvety. Season with salt.

Assembly and Cooking:

1. Roll out the pasta dough thinly and cut out circles (about 8cm in diameter).
2. Spoon a teaspoon of curd cheese-fennel filling onto each pasta circle.
3. Moisten edges with water, fold over, and press to seal.
4. Bring salted water to a boil and cook pasta for 2-3 minutes until they float.
5. Gently remove the cooked pasta with a slotted spoon and arrange on plates.

Serve the stuffed pasta with the creamy shallot-butter sauce and savor your homemade culinary delight!