Fagottini pasta, generally known as sacchetti or saccottini, is a shocking kind of Italian tortellini that provides a contact of magnificence to any meal. This contemporary egg pasta might be made with plenty of scrumptious fillings and served in every kind of how. Right here, you’ll discover two conventional strategies to fill and serve your individual home made fagottini, with 4 cheeses or with meat and spinach!
What’s fagottini pasta?
Fagottini pasta is a sort of Italian stuffed egg pasta that’s characterised by its small, purse-like form. The phrase ‘fagottini’ interprets to ‘little bundles’ or ‘little packages’ in Italian. It comes from the outdated French ‘fagot’ and Italian ‘fagotto’ each initially used to imply a bundle of sticks, not something derogatory!
The pasta dough is often made with durum wheat flour and smooth wheat flour, eggs, and water. As soon as prepared, it’s rolled out into skinny sheets. The sheets are then minimize into small squares or circles, that are used to surround a filling by folding and sealing them to create a pouch like form.
Some Italians additionally confer with fagottini as saccottini. Nevertheless, on the whole, the latter are made with pasta circles and look extra like sacks because the title suggests. In the identical vein, saccottini are additionally generally known as fagottini.
As well as, fagottini can also be the Italian title for small candy and savoury hand pies of shortcrust or puff pastry.
The filling for these pasta bundles.
Fagottini pasta filling can differ however typically consists of elements like cheese, greens, meat, or a mixture of those. Some widespread fillings embody ricotta cheese, spinach, mushrooms, prosciutto, or a mixture of completely different cheeses.
I made my fagottini with two completely different fillings and served it two other ways. Truly, I ought to say ‘we’ as a result of my Sicilian husband helped rather a lot!
The primary filling was with meat and spinach. I used the identical filling for my home made agnolotti recipe. We served this fagottini in broth. The second filling was with 4 cheeses, and we ate this pasta with melted butter and crispy sage. Each sorts of fagottini had been outstandingly scrumptious.
The right way to make fagottini pasta.
Making this pasta includes a couple of steps, together with making ready the pasta dough, creating the filling, assembling the fagottini, making ready the sauce (if wanted) and cooking the pasta.
Some fillings require a little bit of time to make, just like the meat and spinach one I used for a few of my fagottini. Any such filling is finest ready first, earlier than making the pasta dough. You may see step-by-step photographs of creating this filling in my agnolotti recipe.
Different fillings, just like the 4 cheese one I utilized in the remainder of my fagottini, don’t take lengthy and you can also make it while the pasta dough rests.
The right way to make the pasta dough.
In a mixing bowl, mix the 2 flours and salt. Create a nicely within the centre. Crack the eggs into the nicely and beat them evenly with a fork. Progressively incorporate the flour into the eggs till a dough types.
If the dough appears too dry, add somewhat water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into easy and elastic.
Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for a minimum of half-hour.
The right way to roll out the dough
Divide the rested dough into quarters. Take one quarter and flatten it along with your fingers. Roll the dough out into skinny sheets. Purpose for a thickness of about 1/16 inch (1.5 mm).
I used my pasta machine to roll the dough out. However, you may also use a rolling pin.
Assemble your home made fagottini.
Minimize the rolled dough into small squares, roughly 1.5-2 inches in measurement (4-5cm). You too can use a sq. ravioli cutter to do that. Place a small quantity of your chosen filling (a few teaspoon) within the centre of every sq.. You need to use a teaspoon or a piping bag.
Fold the dough over the filling to create a triangle by becoming a member of two reverse corners of the pasta sq. after which press the highest of the triangle to seal it.
Subsequent, take the remaining two reverse corners of the pasta and produce them collectively, urgent to seal them to the highest of the triangle.
Then press the sides collectively the place they meet firmly to seal the fagottini, to type somewhat bundle form, making certain there aren’t any air pockets.
Prepare dinner the fagottini.
Like most sorts of ravioli, home made fagottini is usually boiled in salted water till al dente. This implies the pasta has a agency and barely chewy texture.
You too can cook dinner these pasta bundles in broth after which serve them with the broth as I did with my meat and spinach stuffed fagottini. Or, as soon as boiled in salted water, you possibly can add the pasta to the sauce in a pan to coat it, or plate it and pour the sauce over it.
What to do with leftovers.
Like most home made stuffed pasta, cooked fagottini might be saved within the fridge in a sealed container for 2-3 days. Raw stuffed pasta tends to get soggy within the fridge if left greater than a day, so I often freeze it and cook dinner from frozen.
To freeze for later, place the fagottini on a baking sheet lined with parchment paper and freeze till strong. As soon as frozen, switch the pasta to a freezer-safe container or bag.
If you’re able to take pleasure in them, cook dinner the frozen stuffed pasta in boiling water in response to the unique directions, including a couple of further minutes to the cooking time.
Pin for later.
Methods to make use of leftover stuffed pasta.
1 To alter issues up a bit, you possibly can serve your leftover fagottini with a unique sauce.
2 Add the leftover pasta bundles to a pot of simmering soup broth. You need to use a vegetable, rooster, or tomato-based broth relying in your choice.
Let the pasta cook dinner within the soup till it turns into tender (if frozen it is going to take longer). It is a fast and comforting method to take pleasure in your leftover fagottini.
3 Bake the leftover pasta. Layer the leftover cooked fagotttini pasta in a baking dish with tomato sauce, grated or shredded cheese, and any further toppings you want. Bake within the oven at 375°F (190°C) till the cheese is melted and bubbly. This creates a flavourful and comforting casserole dish.
Let me know what you assume.
Whether or not you make your home made fagottini with the four-cheese filling or the meat and spinach filling, I’m positive you’ll love this elegant and delicate pasta. It is a lovely pasta that may actually impress household, mates or different company.
When you make this recipe I’d love to listen to the way it seems and in the event you preferred it. Please go away a remark right here on the weblog or on The Pasta Venture Fb web page. Wanting ahead to listening to from you.
Buon appetito!
Home made Fagottini Pasta 2 Methods.
Fagottini pasta, generally known as sacchetti or saccottini, is a shocking kind of Italian tortellini that provides a contact of magnificence to any meal. Right here you’ll discover ways to make home made fagottini and two conventional strategies to fill and serve it, with 4 cheeses in butter and sage or with meat and spinach in broth!
Tools
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1 pasta machine (optionally available)
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1 Rolling Pin
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1 massive pot to cook dinner pasta
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2 massive bowls to make dough and filling.
Substances
To make the pasta dough
- 7 oz Italian ’00’ smooth wheat flour (200g) or all function flour
- 3.5 oz durum wheat semolina flour (100g) or simply smooth wheat flour
- 3 massive eggs
- 1 pinch salt
- tepid water if required
For the 4 cheese filling
- 7oz contemporary ricotta (200g) nicely drained
- 1.5oz gorgonzola dolce (candy) (40g)
- 1.5oz Parmigiano Reggiano or grana (40g) freshly grated.
- 1.5oz Pecorino Romano (40g) freshly grated
- 1 massive egg
- salt and pepper to season
For the meat and spinach filling.
- 7oz cooked contemporary or frozen spinach (200g) nicely drained and squeezed to take away liquid.
- 7oz floor pork leg (200g)
- 7oz floor veal shoulder (200g)
- 1 onion peeled and finely chopped
- 1-2 carrots finely chopped
- 1-2 celery stalks finely chopped
- 1 sprig contemporary rosemary chopped
- 1 bay leaf
- 2.5 floz white wine (half a normal serving)
- 1 massive egg
- 1.8oz Parmigiano Reggiano or grana (50g) grated
- salt and pepper to style
- 1 pinch nutmeg freshly grated
To serve the fagottini pasta with butter and sage
- 2-4oz unsalted butter
- 6-8 contemporary sage leaves
To serve in broth
- 6 cups beef or rooster broth (1.5lts) home made or retailer purchased.
Directions
Make the pasta dough.
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Sift the 2 flours right into a bowl, add salt and blend collectively. Create a nicely within the centre. Crack the eggs into the nicely and beat them evenly with a fork. Progressively incorporate the flour into the eggs till a tough dough types.
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If the dough appears too dry, add somewhat water, one tablespoon at a time, till it comes collectively. Switch the dough to a floured floor and knead it for about 5-10 minutes till it turns into easy and elastic.
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Roll the dough right into a ball and wrap it in plastic wrap (clingfilm) and let it relaxation for a minimum of half-hour.
Make the 4 cheese filling.
or make the meat and spinach filling.
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Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.
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Sauté the onion, carrot and celery in olive oil till smooth. Add the bottom meat and let it brown.
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Add the rosemary and bay leaf to the meat with the wine. Simmer till the liquid has nearly evaporated.
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Whereas the meat is cooking, wilt the moist spinach in a pan. Drain very well. I wish to squeeze it in a tea towel to take away all of the water. Then chop roughly.
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Enable the meat and spinach to chill. Then put them in a big bowl. Add nutmeg and an egg. Purée utilizing an immersion blender.
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Add grated Parmigiano to the filling and blend in nicely.
Roll out the dough
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Minimize about ¼ off the dough ball and rewrap the remainder to cease it drying out. Press the dough piece flat utilizing your hand or a rolling pin. Roll it out into a skinny sheet utilizing both a pasta machine or proceed with the rolling pin.
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If utilizing a machine, just be sure you move it by on the widest setting 2-3 instances (folding it into thirds between passes) earlier than passing it although the narrower settings.The pasta must be skinny sufficient that you may nearly see your fingers by it.
Make your fagottini pasta.
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Utilizing a straight-edged pasta chopping wheel or sq. cookie/ravioli cutter, minimize every dough sheet into squares of roughly 4-5cm (1.5-2”).
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To fill, use both a piping bag with medium spherical tip, or teaspoon. Add a small grapesized quantity of filling into the centre of each sq..
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For every pasta sq., deliver reverse corners collectively within the centre, above the filling. First two corners after which the opposite two after which press and seal the sides collectively the place they meet.
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Switch the prepared fagottini to a baking paper lined tray dusted with semolina flour. Repeat with the remainder of the dough.
Prepare dinner and serve your home made fagottini.
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You may serve each sorts of fagottini with melted butter and sage or in broth. The broth might be home made,or retailer purchased. I like to make use of a home made beef broth with the meat stuffed fagottini and a rooster or vegetable broth with the 4 cheese fagottini.
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Boil the pasta in boling salted water till they rise to the floor. After 1-2 minutes take away from the water utilizing a slotted spoon and add to a pan with melted butter and crispy sage or add to simmering broth.
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It’s possible you’ll have to cook dinner the pasta in batches relying on what number of you made or want. Crowding too many fagottini within the pot will delay cooking and make the pasta extra prone to get broken. You too can cook dinner fagottini within the broth.
Notes
To freeze for later, place the fagottini on a baking sheet lined with parchment paper and freeze till strong. As soon as frozen, switch to a freezer-safe container or bag. If you’re able to take pleasure in them, cook dinner the frozen pasta in boiling water in response to the unique directions, including a couple of further minutes to the cooking time.
For concepts on learn how to use leftovers see the principle textual content.
Diet
Serving: 1 serving of 4 cheese fagottini with sage butterEnergy: 433kcalCarbohydrates: 39gProtein: 20gFats: 21gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 0.3gLdl cholesterol: 179mgSodium: 364mgPotassium: 180mgFiber: 2gSugar: 0.5gVitamin A: 702IUCalcium: 294mgIron: 3mg
Extra home made stuffed pasta to take pleasure in!
- Home made cannelloni (manicotti) from Abruzzo.
- Ligurian potato and mint ravioli.
- Pansotti with walnut sauce.
- Sardinian ricotta ravioli with lemon and saffron.
- Agnolotti del plin stuffed with cheese fondue.
In case you are concerned about studying learn how to make home made pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my mates in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of my autumn/winter pasta recipes cookbook!?
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