Agnolotti Recipe
"cacio e pepe", brown butter walnuts, scamorza cheese, truffle
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Ingredients
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Pasta Dough
Filling
Brown Butter Walnuts
Garnish
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
In a mixing bowl, combine the grated scamorza cheese, grated Pecorino Romano cheese, and freshly cracked black pepper. Mix well and set aside.
Forming Agnolotti
- 3
Roll Out the Dough and Fill
After resting, divide the pasta dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Place small mounds of the cheese filling about 2 inches apart on one sheet. Brush the edges of the dough with water, then fold over to create a pocket. Press around the filling to seal and cut out individual agnolotti using a pasta cutter or knife.
Brown Butter Walnuts
- 4
Prepare Brown Butter Walnuts
In a skillet over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and has a nutty aroma. Add the chopped walnuts and toss to coat, cooking for an additional 2-3 minutes until toasted. Remove from heat and set aside.
Cooking Agnolotti
- 5
Serving
- 6
Serve the Agnolotti
Plate the agnolotti, drizzle with truffle oil, and sprinkle with additional freshly cracked black pepper. Enjoy your delicious cacio e pepe agnolotti with brown butter walnuts!