Selfmade Fagottini Pasta Recipe – The Pasta Undertaking

Fagottini pasta, typically referred to as sacchetti or saccottini, is a shocking sort of Italian tortellini that provides a contact of class to any meal. This contemporary egg pasta may be made with a number of scrumptious fillings and served in every kind of how. Right here, you’ll discover two conventional strategies to fill and serve your personal home made fagottini, with 4 cheeses or with meat and spinach!

What’s fagottini pasta?

Fagottini pasta is a kind of Italian stuffed 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 It comes from the outdated French ‘fagot’ and Italian ‘fagotto’ each initially used to imply a bundle of sticks, not something derogatory!

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

Some Italians additionally consult with fagottini as saccottini. Nevertheless, usually, 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 be the Italian title for small candy and savoury hand pies of shortcrust or puff pastry.

The filling for these pasta bundles.

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

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 rather a lot!

The primary filling was with meat and spinach. I used the identical filling for my home made 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 forms of fagottini have been outstandingly scrumptious.

How you can make fagottini pasta.

Making this pasta includes a number 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.

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. The 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.

How you can make the pasta dough.

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

If the dough appears too dry, add just a little 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 a minimum of half-hour.

How you can roll out the dough

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

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

Assemble your home made fagottini.

Reduce the rolled dough into small squares, roughly 1.5-2 inches in measurement (4-5cm). It’s also possible to 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 utilize a teaspoon or a piping bag.

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.

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

Then press the perimeters collectively the place they meet firmly to seal the fagottini, to type just a little bundle form, guaranteeing there are not any air pockets.

Cook dinner the fagottini.

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

It’s also possible to cook dinner these pasta bundles in broth after which serve them with the broth as I did with my meat and spinach stuffed fagottini. Or, as soon as boiled in salted water, you may add the pasta to the sauce in a pan to coat it, or plate it and pour the sauce over it.

What to do with leftovers.

Like most home made stuffed pasta, cooked fagottini may be stored within the fridge in a sealed container for 2-3 days. Raw stuffed pasta tends to get soggy within the fridge if left greater than a day, so I normally freeze it and cook 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.

While you’re able to take pleasure in them, cook dinner the frozen stuffed pasta in boiling water based on the unique directions, including a number of further minutes to the cooking time.

Pin for later.

Methods to make use of leftover stuffed pasta.

1 To alter issues up a bit, you may serve your leftover fagottini with a distinct sauce.

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

Let the pasta cook dinner within the soup till it turns into tender (if frozen it would take longer). It is a fast and comforting option 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 further 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.

Let me know what you assume.

Whether or not you make your home made fagottini with the four-cheese filling or the meat and spinach filling, I’m positive you’ll love this elegant and delicate pasta. It is a stunning pasta that may actually impress household, buddies or different visitors.

Should you make this recipe I’d love to listen to the way it seems and in the event you favored it. Please depart a remark right here on the weblog or on The Pasta Project Facebook page. Wanting ahead to listening to from you.

Buon appetito!

Selfmade Fagottini Pasta 2 Methods.

Jacqui

Fagottini pasta, typically referred to as sacchetti or saccottini, is a shocking sort of Italian tortellini that provides a contact of class to any meal. Right here you’ll learn to make home made 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 hr

Cook dinner Time 10 minutes minutes

Resting time for dough. 30 minutes minutes

Whole Time 1 hour hr 40 minutes 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 cook dinner pasta

• 2 massive bowls to make dough and filling.

Components  

1x2x3x

To make the pasta dough

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

For the 4 cheese filling

• 7oz contemporary ricotta (200g) nicely 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 contemporary or frozen spinach (200g) nicely 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 contemporary 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 contemporary sage leaves

To serve in broth

• 6 cups beef or hen broth (1.5lts) home made or retailer purchased.

Directions 

Make the pasta dough.

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

• If the dough appears too dry, add just a little 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 a minimum of 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 delicate. 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 nicely.

Roll out the dough

• Reduce about ¼ off the dough ball and rewrap the remainder 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 remember to cross it via on the widest setting 2-3 instances (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 via it.

Make your fagottini pasta.

• Utilizing a straight-edged pasta reducing wheel or sq. cookie/ravioli cutter, reduce 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., convey reverse corners collectively within the centre, above the filling. First two corners after which the opposite two after which press and seal the perimeters 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 home made fagottini.

• You’ll be able to serve each forms of fagottini with melted butter and sage or in broth. The broth may be home made,or retailer purchased. I like to make use of a home made beef broth with the meat stuffed fagottini and a hen 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.

• Chances are you’ll have to cook 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 more likely to get broken. It’s also possible to cook dinner fagottini within the broth.

Notes

Cooked fagottini may be stored within the fridge in a sealed container for 2-3 days. Raw stuffed pasta tends to get soggy within the fridge if left greater than a day, so I normally freeze it and cook 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. While you’re able to take pleasure in them, cook dinner the frozen pasta in boiling water based on the unique directions, including a number of further minutes to the cooking time.
For concepts on use leftovers see the principle 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, stuffed pasta, ravioli, saccottini, sachetti

Extra home made stuffed 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. Agnolotti del plin crammed with cheese fondue.

In case you are fascinated about studying make home made pasta and various kinds 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 replica of my autumn/winter pasta recipes cookbook!?