Vicia Faba Recipe

On a clean work surface, make a mound with the 00 and semolina flours and create a large well in the center. Add the eggs, extra yolk, salt and olive oil into the well.

Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. Once most flour is incorporated, knead by hand for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry, wet hands with a little water; if too sticky, add up to 1 tbs flour.

Wrap the dough tightly in plastic and rest in the refrigerator for at least 30 minutes (up to 2 hours). This relaxes the gluten and makes rolling easier.

Blanch the shelled fava beans in salted boiling water for 60–90 seconds until bright green and tender. Shock immediately in an ice bath to stop cooking.

Strip the outer skins from each fava (for young beans you may skip this, but skinned beans will yield a smoother filling).

In a small sauté pan, melt 1 tbs butter over medium heat. Add the drained skinned fava beans and sauté for 1–2 minutes just to warm through and concentrate flavor. Remove from heat and cool slightly.

Transfer the warm favas to a food processor with the drained ricotta, grated ricotta salata (or Pecorino), chopped mint, lemon zest and juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until a coarse-smooth purée remains; you want a little texture so the filling isn't completely uniform. Taste and adjust seasoning.

Chill the filling in the refrigerator for 15–20 minutes to firm slightly, which helps when portioning for agnolotti.

Divide rested pasta dough into 4 pieces. Keep pieces covered. Working with one piece at a time, flatten and run through a pasta machine on the widest setting several times, folding once between passes, until smooth.

Gradually reduce the machine setting to a thin sheet (about setting 6–7 on most machines) — thin but not translucent. Dust lightly with semolina or flour to prevent sticking.

Using a teaspoon or a piping bag, place 1 tsp mounds of chilled fava filling along the pasta sheet spaced about 1"–1 1/4" apart. Brush a thin line of water or beaten egg around each mound to seal.

Fold the sheet over the filling lengthwise, pressing gently around each mound to expel air and form pillows. Use a fluted pastry wheel or sharp knife to cut between pillows into individual agnolotti (approx 1 1/4" × 1" pillows). Press edges to seal. Transfer to a lightly floured tray and keep covered while finishing remaining dough.

In a small saucepan, melt 1 tbs butter over medium-low heat. Add the minced shallot and sweat gently until translucent but not colored, about 2–3 minutes.

Add the cream and milk, bring to a gentle simmer, and cook until slightly reduced and thickened enough to coat a spoon, about 8–10 minutes. Stir occasionally.

Remove from heat and whisk in the grated Parmigiano-Reggiano until smooth. Season with 1/4 tsp salt and 1/8 tsp white pepper. Stir in 1/2 tsp white truffle oil, tasting cautiously — truffle oil is potent.

Keep warm on very low heat or hold in a warm water bath; do not boil after adding truffle oil or cheese to avoid breaking.

Bring a large pot of salted water to a rolling boil and have a large sauté pan ready.

In the sauté pan over medium heat, add the guanciale lardons and render slowly until the fat has rendered and the pieces are crisp at the edges, about 6–8 minutes. Remove the crispy guanciale to a paper towel-lined plate leaving the fat in the pan.

Add 1 tbs butter and 1 tsp olive oil to the pan with the guanciale fat. Increase heat to medium-high and add the cleaned chanterelles. Sauté briefly until they start to brown and release moisture, about 3–4 minutes.

Add the thyme leaves, a pinch (1/4 tsp) of salt and a little cracked black pepper. Continue sautéing until mushrooms are golden and just tender, about 2 more minutes. Finish with the reserved crispy guanciale, toss to combine, then remove from heat and keep warm.

Bring the pot of salted water to a gentle rolling boil. Add the agnolotti in batches (do not overcrowd) and cook until they float and are al dente, about 2–3 minutes for fresh thin pasta. Timing will depend on thickness—test one.

While agnolotti cook, warm the truffle crème gently. When agnolotti are cooked, use a slotted spoon to transfer them directly into the warm truffle crème. Add 1 tbs cold butter and 1/2 tsp extra-virgin olive oil to the sauce and gently toss (off heat) to emulsify and coat the pasta—this gives sheen and rounds flavors.

Divide the agnolotti and sauce between 4 warm plates. Spoon the chanterelles and guanciale over and around the agnolotti.

Finish each plate with a light drizzle of additional white truffle oil if desired (a few drops), a sprinkle of freshly grated Parmigiano-Reggiano, microgreens or chervil, and a final crack of black pepper. Adjust sea salt to taste.