Casonzei Pasta Recipe

Make the dough

On a clean work surface combine all-purpose flour and semolina in a mound. Make a well in the center. Crack the eggs and extra yolk into the well, add 1 tablespoon water, 1 teaspoon olive oil and 1 teaspoon salt. Using a fork, gradually incorporate the inner edge of the flour into the egg mixture until a shaggy dough forms.

Knead the dough for 8–10 minutes by hand (or 6–8 minutes in a stand mixer with a dough hook) until smooth, elastic and slightly tacky but not sticky. If dough is too dry, add up to 1 teaspoon water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep pieces covered to prevent drying while you roll the first one. Using a pasta machine or rolling pin, roll each piece to a thin sheet (about setting 6–7 on most machines, roughly 1 mm). Lightly dust with semolina to prevent sticking.

Prepare potatoes

Boil whole, unpeeled russet potatoes in salted water until fork-tender, 20–25 minutes depending on size. Drain, cool slightly, peel and press through a ricer or mash very finely. Let the mashed potato cool to warm (not hot).

In a bowl combine warm mashed potato, ricotta, 60 g grated Parmesan, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Grate in 1 teaspoon fresh nutmeg (or to taste). Mix until homogeneous and smooth. Adjust seasoning. The filling should be soft but not runny; if too loose, add a tablespoon more ricotta or a tablespoon of breadcrumbs to tighten slightly.

Transfer filling to a piping bag or zip-top bag with the corner snipped (or use a tablespoon) for portioning.

Place a sheet of pasta on the work surface. Using a small round cutter or the rim of a glass about 6–7 cm in diameter, cut out rounds from the pasta sheet. Re-roll scraps and repeat.

Place about 1 teaspoon (or a small dollop) of filling in the center of each round. Brush the edges lightly with water to seal. Fold each round into a half-moon shape, pressing the edges together, then roll the edges slightly inward to create the traditional casonzei curved seal (similar to a small crescent). Ensure seals are tight to prevent filling leaking.

Place finished casonzei on a floured tray or baking sheet in a single layer, lightly dusted with semolina so they do not stick. Repeat until all pasta and filling are used. Cover loosely with a kitchen towel if not cooking immediately.

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Gently add casonzei in batches so the water keeps boiling. Cook fresh pasta 3–4 minutes or until al dente and they float; cooking time will vary with thickness—test one to be sure. Use a slotted spoon to transfer cooked casonzei directly to the butter sauce pan (see next).

Make browned butter with sage

In a wide skillet or sauté pan melt 100 g unsalted butter over medium heat. Swirl the pan occasionally; the butter will foam, then begin to turn nutty and brown bits will appear on the bottom and the aroma will be toasted (about 4–6 minutes). Watch closely to avoid burning.

When the butter is light brown and fragrant, add the fresh sage leaves (12 leaves) and fry for 20–30 seconds until crisp and aromatic. Remove the pan from heat to stop further browning. If you like a bright lift, add finely grated zest of 1 lemon to the sauce and stir.

Add the cooked casonzei directly to the skillet with the browned butter and sage. Gently toss and coat for 1 minute over low heat so pasta absorbs sauce but does not break. If the sauce seems dry, add 1–2 tablespoons of reserved pasta cooking water to loosen.

Taste and adjust seasoning with black pepper and a pinch of salt if needed. Plate portions and finish with 40 g grated Parmesan and, if desired, a few extra crispy sage leaves on top.