Yukon Gold Potato Agnolotti Recipe

Inspired by Marilena

Time1h 30m

Serves4

Fava bean, parmesan, black truffle butter

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Ingredients

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Pasta Dough

2 cups 00 bread flour

2 large Eggs

1 tbs olive oil

1/2 tsp Celtic sea salt

Filling

2 cups (mashed) Yukon Gold potatoes

1 cup (cooked and mashed) Fava beans

1/2 cup (grated) Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sauce

4 tbs Butter

1 tbs Black truffle oil

to taste Celtic sea salt

to taste black pepper

Method

Pasta Dough

Make the Dough

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Filling

Prepare the Filling

In a bowl, combine the mashed Yukon Gold potatoes, fava beans, grated Parmesan, salt, and black pepper. Mix until well combined and set aside.

Assemble the Agnolotti

Roll Out Dough

After resting, roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.

Fill and Cut

Place small mounds of filling on the dough, leaving space between each. Fold the pasta over and seal around the filling using your fingers or a fork. Cut into individual agnolotti pieces.

Cooking

Cook the Agnolotti

Bring a large pot of salted water to a boil. Gently add the agnolotti and cook for 3-4 minutes until they float to the surface. Drain and set aside.

Sauce

Make the Sauce

In a skillet, melt the butter over medium heat. Stir in the black truffle oil, and season with salt and pepper to taste.

Combine

Add the cooked agnolotti to the skillet and gently toss to coat in the sauce.