Pasta Bombolini Recipe

Make the dough

On a clean work surface, combine all-purpose flour and semolina in a mound. Make a well in the center and add the eggs, egg yolk, olive oil, water and salt. Using a fork, gently beat the eggs and start incorporating flour from the inner walls of the well until a shaggy dough forms. When it’s no longer liquid, use your hands to bring the dough together.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If the dough feels too stiff, add up to 1 tablespoon water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare filling

In a bowl, combine ricotta, grated Parmesan, chopped basil, chopped parsley, lemon zest, salt and black pepper. Add one egg and mix until homogenous. Taste and adjust seasoning. The filling should be creamy but thick enough to pipe or spoon—if too loose, chill for 15–20 minutes.

Roll and cut pasta

Unwrap dough and divide into 4 portions. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece to about 1.5–2 mm thickness (pasta machine setting 5–6). Cut into 3-inch (7–8 cm) rounds using a cookie cutter or cup. Stack rounds in covered towel to prevent drying.

Fill

Place one round on your work surface, brush edge lightly with water or a beaten egg white. Put about 1 teaspoon (heaping) of ricotta filling in the center. Top with a second round and press edges firmly to seal, pushing out excess air. For decorative edge, crimp with fork tines or roll edges with fingers. Continue until all rounds are used. You should make roughly 24–28 small filled pasta 'bombolini' depending on size.

Chill before cooking

Place formed bombolini on a lightly floured tray, cover loosely and chill in refrigerator 15–20 minutes to help seams set and reduce tearing during cooking.

Bring water to a boil

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Reduce heat slightly so water remains at a lively simmer.

Cook bombolini

Gently add bombolini in batches (do not overcrowd). Cook 3–4 minutes or until they float and the dough feels tender but not falling apart. Fresh filled pasta cooks quickly—watch carefully. Remove with a slotted spoon to a warm shallow pan containing the tomato-butter sauce (see below) or to a large bowl if holding briefly.

Make pan sauce

While pasta rests/chills, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, sugar, dried oregano, salt and pepper. Stir, bring to a gentle simmer and cook 6–8 minutes to blend flavors and thicken slightly. Off heat, swirl in 2 tablespoons butter until sauce is glossy and emulsified. Keep warm.

Finish pasta in sauce

Add cooked bombolini to the pan with the tomato-butter sauce in batches and gently toss or spoon sauce over them for 30–60 seconds to coat and heat through. Avoid vigorous stirring to prevent tearing. If sauce is too thick, add a tablespoon or two of reserved pasta cooking water to loosen.

Egg wash (optional)

If you prefer a lightly glazed finish before serving (for oven-finish or pan-sear variant), beat 1 egg with 1 tablespoon water and brush on bombolini before a quick 2–3 minute sear in a hot nonstick pan with 1 tablespoon butter until golden. This step is optional for the boiled-and-sauced version.

Plate and serve: Spoon bombolini onto warmed plates, ladle extra sauce over, drizzle with melted butter for gloss, sprinkle grated Parmesan and garnish with basil leaves. Serve immediately.