Il Primo Recipe

Make the pasta dough

On a clean work surface mound the flour and make a well in the center. Crack the 2 eggs and 1 yolk into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently beat the eggs and gradually incorporate the flour 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 additional flour. Wrap in plastic wrap and rest at room temperature for 30 minutes.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep unused pieces covered. Roll each piece thinly with a pasta machine to setting 6–7 (or roll with a rolling pin) until you have a sheet about 1.5 mm thick. Dust with semolina flour and cut into 3-inch (7–8 cm) squares. Place squares on a lightly floured tray while assembling filling.

In a bowl combine the grated fontina, drained ricotta, minced truffle, 1 ounce parmigiano, 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon minced chives. Taste and adjust seasoning — mixture should be creamy and slightly salty. If too wet, chill 10 minutes to firm up.

Portion filling: use a small spoon or a piping bag to place about 1 teaspoon (roughly 10–12 g) of filling in the center of each pasta square.

Shape purses: wet the edges of each square lightly with water. Gather the four corners up around the filling and pinch to close, forming a little pouch. Twist the gathered top lightly so the sacchetto holds its shape. Place finished sacchetti on a lightly floured tray, covered with a damp towel, while you finish remaining pieces.

Sauté shallot: in a medium sauté pan melt 2 tablespoons butter over medium heat. Add the minced shallot and cook gently for 2–3 minutes until translucent but not browned.

Deglaze with Marsala: add 1 cup marsala wine and increase heat to medium-high. Allow to simmer briskly until reduced by about half, 6–8 minutes, scraping any fond from the pan.

Add stock and cream: pour in 1 cup stock and 1 cup heavy cream and bring to a gentle simmer. Reduce heat to medium-low and simmer until sauce thickens slightly, about 6–8 minutes. Stir occasionally.

Finish sauce: whisk in 2 tablespoons grated parmigiano, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Keep sauce warm on the lowest heat. If sauce becomes too thick, loosen with a tablespoon or two of reserved pasta water.

Boil water: bring 6 cups water in a large saucepan to a rolling boil and add 1 tablespoon coarse salt.

Poach gently: reduce heat so water is at a gentle simmer. Drop sacchetti in batches (do not overcrowd). Cook 3–4 minutes until pasta is al dente and sacchetti float; timing may vary slightly depending on thickness. Use a slotted spoon to gently lift them out and transfer directly into the warm marsala cream sauce to finish for 1 minute so flavors meld. Reserve 1/4 cup of the pasta cooking water.

Integrate: gently toss the poached sacchetti in the marsala cream sauce, adding a splash of reserved pasta water if needed to achieve a glossy coating.

White truffle essence: just before plating, stir 1 teaspoon white truffle oil into the sauce and drizzle 1/2 teaspoon lightly over the plated sacchetti for aroma. Use sparingly—truffle essence is potent.

Garnish and serve: arrange 3–4 sacchetti per plate on a shallow pool of sauce. Scatter 1–2 tablespoons chopped toasted walnuts over each plate, sprinkle with 1 tablespoon grated parmigiano-reggiano, a few microgreens or baby arugula, and finish with a light drizzle (about 1 teaspoon) of extra virgin olive oil. Serve immediately.