1633 N. Halsted
500 g all-purpose flour (about 2 cups)
6 egg yolks
3 whole eggs
1 Tablespoon water
1 Tablespoon olive oil
1 Tablespoon Kosher salt
Place flour into mixer and set on medium speed with dough hook. Add in eggs and egg yolks, one at a time. Add water, oil and salt, and allow the mixer to knead the dough until well combined, around 10-12 minutes. Remove from the mixer, wrap the dough in plastic cling film, and place in the refrigerator for 1 hour.
16 oz roasted squash or pumpkin or canned pumpkin puree (unsweetened and un-spiced)
4 oz brown butter
Kosher salt to taste
If roasting your own squash:
Preheat oven to 350 degrees. Cut squash in half, remove the seeds, and season the flesh side and place cut side down on a baking sheet. Place in 350 degree oven until the flesh is tender, about 30-40 minutes depending on the size. Remove from oven and allow to cool. In a sauté pan over medium heat, place whole butter in the pan, and allow the butter to brown, remove from heat once the solids are caramelized. Reserve. Scoop out the cooked squash from the skin, place in a food processor, and mix on medium. With the food processor on, drizzle the brown butter into the squash; add kosher salt to taste until thoroughly combined, chill, and reserve. Once cool, place squash mixture into a piping bag to use for your pasta filling.
If using store-bought pumpkin puree:
Place puree in mixing bowl. Add the brown butter and mix until combined.
For the Agnolotti:
pasta dough rolled out
squash/pumpkin filling placed in a piping bag
pasta or pizza wheel
Using a pasta roller, or a rolling pin, work the prepared pasta dough, into thin, long pasta sheets, 1/8 of an inch thick, and 3 inches wide. Using a piping bag, pipe out the filling in one continuous line on the bottom edge of the pasta sheet. Carefully fold the sheet over on the cylinder of squash farce, and pinch the dough covered filling with your index fingers and thumbs, to make stuffed pillow shaped pouches, with vertical pinched edges. Apply a small amount of water to the remaining top edge of pasta dough using the brush. Using a pasta wheel, cut through the pinched edges of the pouches, to crimp and seal in the filling.
12 pieces pumpkin agnolotti
2 Tablespoons butter
8 pcs small diced pancetta
1 bay leaf
1 tsp lemon juice
1 amaretti cookie for grating
1 Tbs parsley, chopped
Parmigiano Reggiano for grating
Kosher salt to taste
1 large pot of salted boiling water (it should taste like the sea)
In a small sauté pan, render the pancetta until crisp, set aside on a paper towel, and reserve the fat. Drop your agnolotti into the water. Meanwhile, over medium heat, place a bay leaf, and the butter, and allow the butter to brown. Once the butter is brown, remove from the heat, and add a spoonful of pasta water, and the agnolotti. Add lemon juice, parsley and salt to taste. Remove the bay leaf, and spoon the pasta in serving bowl with the residual sauce. Garnish with the grated Parmigiano Reggiano and grated amaretti cookie.