- 17 egg yolks
- 1 whole egg
- 1 tablespoon extra virgin olive oil
- zest of 3 lemons
- 1 teaspoon kosher salt
- 7 cups (800 grams) OO flour
- Combine the eggs, olive oil, lemon zest and salt.
Agnolotti Mascarpone Filling
- 6 medium russet potatoes, whole
- 1 3/4 cup mascarpone cheese
- 3 lemons, juiced
- 1/4 cup butter
- salt to taste
- On a flat surface, create a flour well (resembling a donut) with a cavity in the center for the egg mixture. Mix the wet ingredients with fingers, slowly incorporating small amount of flour into the wet ingredients. The mixture will begin to thicken and get stickier. When you can pick up the wet ball of dough, begin to knead in the remaining flour.
- Continue to knead the dough for approximately 10 minutes in order to develop gluten, which provides texture and resiliency to the dough. It should be feel dense and smooth when finished.
- Allow the dough to rest at least an hour, but preferably overnight, wrapped tightly in plastic and refrigerated.
Preheat oven to 350 ̊F
- Puncture potatoes with a fork and roast in 350 ̊F oven for approximately 1 hour. Once potatoes are cooked, peel away skin using a paring knife. Pass the potatoes through either a potato ricer or a fine mesh sieve to refine their texture.
- In a mixing bowl, using a rubber spatula fold together the mascarpone, lemon, butter and salt with the potatoes. Pack the filling into a piping bag with a large piping tip (about 5/8 inch).
- Unwrap the dough and flatten out into a sheet. Continually feed the sheet through your pasta machine while decreasing the opening size each time you put the dough through. When finished, you should have a very thin sheet of pasta, just barely translucent and equal in width the whole length of the sheet. (The dough can be rolled out by hand using a large roller but this method is not recommended.)
- To form agnolotti, cut the sheet into 3-foot lengths, covering the pieces not being used with a towel to prevent them from drying. With the sheet laid horizontally, pipe a thick bead of filling across the the whole length of the sheet, leaving about half an inch of dough under the bead.
- Using either water or egg-wash, paint a 1-inch stripe above the bead of filling. Then, using two hands and working from right to left, slowly lift the bottom flap over the filling and onto the painted egg-wash above. Do this the whole length of pasta, then take your thumb and tuck the dough tightly next to the filling down the whole tube. Using your middle finger and thumb on both hands, pinch off 1-inch sections of pasta to begin to form the agnolotti. Ensure that you pinch tightly to create a good seal.
- Using a fluted pasta wheel, cut along the top seamed edge you created earlier above the tube. Then firmly cut through the pinched sections of the tube so that the top edge of the pinch and the top edge of the tube come together and seal. When complete, the pasta should resemble a stuffed pillow case.
Cook the pasta 2 to 3 minutes in generously salted boiling water.Serve with a slightly acidic brown butter sauce, shaved truffles and Parmesan.