Masottina 96 Recipe

Make the dough

On a clean work surface pile the 00 and semolina flours and make a deep well in the center. Crack the 4 large eggs and add the 2 yolks into the well along with 1 tbsp olive oil and 1 tsp salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner wall until mixture thickens. Once incorporated, use your hands to bring the dough together, adding up to 2 tbsp water only if the dough feels too dry. Knead vigorously for 8–10 minutes until smooth and elastic. The dough should be supple and slightly tacky but not sticky.

Rest the dough

Wrap the dough tightly in plastic wrap or place in an oiled bowl covered with a towel. Let rest at room temperature for 30–45 minutes to relax the gluten, which makes rolling and shaping easier.

Prepare spinach

Bring a small pot of salted water to a boil. Blanch the spinach for 20–30 seconds until wilted, then transfer immediately to an ice bath. Squeeze out as much water as possible using a clean kitchen towel or your hands, then finely chop. Measure about 1 cup packed chopped spinach.

Make filling

In a bowl combine 1 1/2 cups well-drained ricotta, 1/4 cup mascarpone (if using), 1/2 cup grated Parmigiano-Reggiano, the chopped spinach, 1 tsp lemon zest, 1/4 tsp freshly grated nutmeg, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and homogeneous. Taste and adjust seasoning. The mixture should be thick enough to spoon or pipe; if too loose, fold in an extra tablespoon of grated cheese or chill for 10–15 minutes to firm.

Roll the pasta

Divide the rested dough into 4 pieces. Work with one piece at a time, keeping the remainder wrapped. Flatten a piece and pass it through a pasta machine repeatedly, starting on the widest setting and progressively narrowing settings until you reach a sheet about 1–1.5 mm thick (or thin enough to see your hand through). Alternatively, roll with a rolling pin to the same thickness. Dust lightly with semolina or flour to prevent sticking.

Portion filling

Transfer the filling into a piping bag or use two spoons. On one pasta sheet place small mounds of filling about 1 tsp each spaced roughly 1 1/4–1 1/2 inches apart in rows. Lightly brush the exposed pasta between mounds with water to help seal.

Close and shape

Lay a second pasta sheet over the first, gently pressing around each mound to remove air and to seal. Use a small round cutter (about 1 1/4 inch) to stamp individual rounds or use a fluted cutter to make decorative edges. For a traditional masottina shape, pinch the edges with your fingers to create a small pouch shape; alternatively fold each round over the filling and press to seal. Ensure each piece is tightly sealed so filling won’t leak during cooking.

Dry briefly

Place formed masottine on a lightly floured tray in a single layer. Let rest uncovered for 10–15 minutes to dry slightly; this helps them hold shape when boiled. If not cooking immediately, cover loosely with a kitchen towel to prevent crusting.

Boil pasta

Bring a large pot of water to a rolling boil and season generously with salt (similar to seawater). Add the masottine in batches so they have room to move. Fresh stuffed pasta will cook quickly — usually 3–4 minutes once they float — but timing depends on thickness. Test one to ensure the pasta is al dente and the filling is heated through. Remove with a slotted spoon to drain briefly.

Make sage-butter sauce

While pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add the sage leaves and cook until butter foams and the sage becomes crisp and the butter begins to brown lightly, about 3–4 minutes (watch carefully to avoid burning). Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 tsp coarse salt and 1/8 tsp freshly ground black pepper. Keep warm.

Toss pasta in sauce

Transfer drained masottine into the skillet with the sage-butter. Gently toss or swirl for 30–60 seconds so each piece is coated and finishes cooking in the sauce. If the pan seems dry, add a tablespoon of reserved pasta cooking water to loosen the sauce.

Plate and garnish

Divide among warmed plates. Sprinkle with 1/2 cup grated Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and a few toasted pine nuts if using. Garnish with microgreens or small basil leaves and a light crack of black pepper. Serve immediately.