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Our Fagottini Recipes For The Dough; Stuffings; & More

Written by Luisa Davis on . Posted in food

Fagottini pasta is one of the most interesting kinds of pasta that you can eat. Italian for “Little Bundles,” it is typically filled with vegetables, cheeses, or meats. There are many different recipes that you can use for the filling itself. It is easy to make many different varieties to appease anyone in a crowd.

One of the great things about Fagottini is that when you have the process down, it doesn’t take long to cook at all. You can try different fillings on your own because of how easy it is. There are some classic recipes, however, which we will break down here.

Fagottini Recipe: The Dough

If you are making Fagottini, the first thing you to do is make the fresh pasta dough. These little bundles are difficult to make, so you want to use the freshest pasta dough that you can. In our recipes below, we will even tell you when you can take a break from making the stuffing and start to make the pasta.

Ingredients:

  • 3 large eggs, beaten to blend
  • 2 cups all-purpose flour (you can sub whatever you want, but this works best)
  • 1 tablespoon olive oil (high quality)
  • 1 teaspoon salt

Procedure:

  1. Start by mixing the eggs, flour, oil, and salt into a bowl. Use your hands and keep mixing until a dough forms.
  2. Using a standing mixer and a dough hook, knead with a dough hook until the dough is smooth- it should take about 10 minutes.
  3. Cover the dough with plastic wrap and allow it to rest for 30 minutes.
  4. From there, you can cut and roll them as desired – we will explain what to do for Fagottini in the next step.

While you can buy the pasta at the store, it is so easy to make fresh– so there is no excuse not to do it!

To shape the Fagottini, you will need to take some time and care-working with dough is notoriously difficult, so you need to take all of the necessary precautions to ensure that it doesn’t tear. Flour your work surface, take off your rings and bracelets, and get ready to work.

Ingredients:

8 ounces pasta dough

1 cup pasta filling, (see below)

Procedure:

  1. Cut a ping-pong ball size piece of dough and roll it onto a sheet. Aim to keep the thickness even at about 1/16th of an inch.
  2. Place the sheet on cutting board and cut dough into 2-inch squares using a fluted cutter.
  3. Mix the scraps back in to reuse them.
  4. Spoon a teaspoon of the filling into the center of each square.
  5. Dip your finger into a bowl of warm water and moisten the edges of the square.
  6. Fold the pasta along each of the edges. You want to turn the corners so they meet in the middle of the filling. It should look like a pyramid. Once you have it shaped, seal it shut.

Each Fagottini will have its own cooking time-we will mention it with our specific recipes.

Fagottini Stuffing Recipe

While the dough is important, the filling is what makes Fagottini come alive. We have a few different recipes for Fagottini stuffing that will change your world.

1 – Mortadella and Pistachios Fagottini Stuffing Recipe

Mortadella and Pistachios are a classic Fagottini stuffing and they will appease everyone in your home-even the kids.

Ingredients:

  • 5 oz mortadella
  • 5 oz boiled potatoes (usually 1 medium-sized potato)
  • 2 tbsp pistachios, finely chopped
  • 2 tbsp Parmesan cheese, grated

Procedure:

  1. Start preparing the filling by boiling 1 medium-sized potato and allowing it to chill. Once chilled, pass it through a potato ricer.
  2. Chop mortadella and pistachios. Mix them into the rice mixture.
  3. Add the Parmesan cheese.
  4. Put all of the ingredients into a food processor and pulse a few times. The filling should start to form a paste but you should still be able to see the mortadella chunks.
  5. Let the stuffing rest in the refrigerator for about an hour (this is the perfect time to make the dough).
  6. When ready to cook, boil in salty water until they rise to the top and stay there for about 2-3 minutes.

2 – Ricotta and Pear Fagottini Stuffing

For something a bit fancier, try this ricotta and pear Fagottini stuffing. It makes for a more delicate Fagottini and the flavors are different than most people are used to for their meals, but it is flavorful and decadent.

Ingredients (Filling):

  • 9 ounces of cow milk ricotta cheese, drained
  • 1 ounce Parmesan cheese, freshly grated
  • 1 small firm pear

Ingredients (Sauce):

  • 5 ounces Cow milk ricotta cheese
  • 1 ounce fresh cream
  • 75 ounces Parmesan cheese, freshly grated
  • 1 small firm pear
  • Reserved pasta cooking water

Procedure (Filling):

  1. Core the pear and cut it into tiny cubes. Make sure to get all of the “strings” out of the core or they will make the filling inconsistent.
  2. Mix the pear cubes with the ricotta and Parmesan cheese. Set the mixture aside or place in the center of the cubes.

Procedure (Sauce):

  1. Mix the ricotta and fresh cream together. Warm over low heat until just warmed through. If the sauce looks to be too thick, thin out the sauce a bit by adding pasta cooking water by the tablespoonful. It should be a loose sauce.
  2. Core the pear (once again, extremely well) and slice into extremely thin slices. Set aside.
  3. Boil the pasta in salted water until it is al dente.
  4. Spoon some sauce onto the serving plate- aim for the center.
  5. Remove the pasta sacks from their boiling water-make sure to be careful as they are extremely breakable at this point.
  6. Place pasta sacks on each plate, spoon over some additional sauce and add extra Parmesan cheese and shaved pears to each plate.

3 – Fagottini di Funghi Stuffing

Probably the simplest recipe, black truffle Fagottini is a deceptively easy to make recipe that tastes like you spent all day in the kitchen.

Ingredients:

  • 2 cups assorted mushrooms of choice, keep a few to decorate the plate (these can be dried)
  • 5 cup ricotta
  • 25 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp butter (unsalted)
  • 3 tbsp olive oil
  • 1 small bunch chives
  • salt and pepper, to taste

Procedure:

  1. Reconstitute the mushrooms if you decided to use dried mushrooms. The package typically calls for soaking in warm water for about half an hour- you will want to soak for about 5 minutes less than the suggested time.
  2. Squeeze out any excess liquid into a bowl and put the mushrooms on a paper towel to dry. Keep the liquid for use later. If there is sediment, strain the liquid.
  3. Cut any mushrooms into quarters.
  4. Melt butter into the skillet to saute all of the mushrooms. Make sure that your mushrooms are browning-this may mean that you have to do them in batches.
  5. Remove the mushrooms from the skillet and allow them to cool completely. This is a great time to make your fresh pasta dough. If you do this, use some of the mushroom liquid with the water.
  6. Fill the centers of the Fagottini dough with the mushrooms-you will use about one teaspoon per square.
  7. Allow the Fagottini to sit on a dry, floured surface for at least an hour.
  8. Gently drop the Fagottini into slowly simmering water for around 3 minutes.
  9. Toss with any sauce that you like. It is best not to overpower the mushrooms in this recipe since they are so great by themselves. We suggest sauteing some mushrooms in olive oil with minced garlic and then toss everything into the pasta. Top with grated Parmesan cheese, chives, and more mushrooms.

These are just a few of the recipes that you can make to fill Fagottini. This is truly one of the most versatile pasta dishes that you can make. Don’t be afraid to dry different fillings. You can add vegetables, cheeses, meats, or something else altogether.

The only thing you want to be careful about is using a filling that is too wet, as this can break down the pasta and cause the Fagottini to fall apart. To avoid this, allow your filling to dry out a bit if it is too liquidy. You can also try to strain your stuffing.

Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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