Triangoli Recipe

Make pasta dough

On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, whisk the eggs and gradually incorporate the flour from the inner walls until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon flour. Wrap in plastic and rest at room temperature for 30 minutes.

Roll & cut

After resting, divide dough into 4 pieces. Roll or sheet each piece to about 1.5 mm thickness. Trim into roughly 3 x 3-inch squares for triangoli. Place 1 teaspoon of filling (see Braised Beef Filling) in the center of each square, brush edges lightly with water, fold into a triangle and press to seal, crimping edges with fork tines to secure. Place on a lightly floured tray until ready to cook.

Brown the beef

Preheat oven to 325°F (160°C). Pat beef pieces dry and season with 1.5 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a heavy Dutch oven over medium-high heat. Brown beef in batches, about 2–3 minutes per side, until well caramelized. Transfer browned pieces to a plate.

Sauté aromatics & deglaze

Reduce heat to medium. Add the rough-chopped carrot, quartered onion and smashed garlic to the pot; cook 4–5 minutes until lightly browned. Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 1/2 cup red wine to deglaze, scraping browned bits from the bottom.

Braise

Return beef to the pot, add 2 cups beef stock, 1 bay leaf and 3 thyme sprigs. Bring to a simmer, cover and transfer to the preheated oven. Braise until fork-tender, about 2 to 2.5 hours. Check once after 90 minutes and add a splash of water or stock if liquid is too low.

Shred & reduce

When beef is tender, remove meat and strain braising liquid into a saucepan, discarding solids (reserve the cooked carrot pieces for the filling if desired). Shred beef with two forks. Simmer the strained liquid over medium-high heat until reduced to about 3/4 cup — this will concentrate flavor for tossing with pasta and moistening filling. Mix a small amount of the reduced liquid into shredded beef (1–2 tablespoons) so the filling is moist but not wet.

Season filling

Taste shredded beef and adjust seasoning with salt and pepper as needed. If desired, fold in 1–2 tablespoons finely minced reserved carrot for sweetness and texture. Cool filling before using to fill pasta (warm filling will make dough sticky).

Char the shallot

Halve the shallot lengthwise. Heat a cast-iron skillet over high heat until smoking. Add 1 teaspoon olive oil and place cut-side down; sear until deeply charred, about 2–3 minutes. Remove and set aside.

Roast carrots

Toss peeled small farm carrots with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a sheet pan and roast at 400°F (200°C) for 20–25 minutes until tender and caramelized, turning once. In the last 3 minutes, brush with 1/2 tablespoon honey and roast until glazed. Remove from oven and toss with 1/2 tablespoon sherry vinegar to brighten. Keep warm.

Finish charred onion

Thinly slice the charred shallot and set aside to place on plated triangoli for a smoky note.

Make herb oil

In a blender or food processor combine 1/2 cup parsley leaves, 1/4 cup basil leaves, 1 teaspoon lemon zest, 1/4 teaspoon fine salt and 1/2 cup extra-virgin olive oil. Blend until bright green and emulsified. Taste and adjust salt. Pass through a fine sieve for a smooth oil if desired. Transfer to a squeeze bottle or small jug.

Prepare finishing components

Bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Have reserved 3/4 cup reduced braising liquid and 2 tablespoons butter warmed in a small saucepan to finish the cooked pasta.

Cook triangoli

Gently drop triangoli into boiling water in batches so they have room to move. Cook for 2.5–4 minutes until al dente and they float. Use a slotted spoon to transfer to the saucepan with warmed reduced braising liquid and butter. Toss gently to coat, adding 1–2 tablespoons pasta water if needed for silkiness.

Plate

Divide triangoli among 4 plates. Arrange roasted farm carrots and sliced charred shallot around the pasta. Drizzle herb oil over the triangoli and vegetables. Finish with a light grating of Parmesan if using and a crack of freshly ground black pepper.