Ingredients
Equipment
Method
For the Pasta
- Pour the semolina flour, all-purpose flour, and salt into a large bowl. Whisk to combine. Form a well in the center and add the egg yolks, eggs, and water to the well. Whisk to combine the wet ingredients. Gradually start to integrate the dry ingredients into the wet until a dough forms.160g (5.5oz) semolina flour, 160g (5.5oz) all-purpose flour, 1 tsp kosher salt, 4 egg yolks, 2 large eggs, 1 tbsp water
- Knead the dough until smooth and silky. ** Form the dough into a ball and wrap it tightly with plastic wrap. Let sit for 30 minutes.
For the Pumpkin Filling
- While the pasta dough is resting, make the filling. Preheat the oven to 400°F. Cut the top of the head of garlic off and drizzle with the olive oil. Wrap the head tightly with tin foil and place it in the oven. Roast for 40 minutes or until garlic is buttery soft. Take the tin foil off and let it cool.1 head garlic, 1 tbsp olive oil
- When the garlic is cool enough to handle, pop the cloves out of their skins into a large bowl. Mash the garlic with a fork until quite smooth. Add the pumpkin puree, sage, and salt. Stir to combine. Set the filling aside.1½ cups pure pumpkin puree, 2 tbsp fresh sage, 2 tsp salt
For the Agnolotti
- Divide the pasta dough into eight equally sized pieces. Working with a piece at a time, roll each bit of dough out into sheets. *** I rolled my pasta out to a number 3 on my Kitchen Aid pasta maker. Transfer the sheets to a baking sheet dusted with semolina flour. Cover the pasta and set it aside.1 batch Homemade Pasta
- Transfer the Pumpkin Filling to a large piping bag fitted with a large round tip. Take a sheet of pasta and make a series of dollops of the filling down the center of the pasta sheet. Make sure they are evenly spaced. Place a bocconcini half on top of each dollop.1 bacth Pumpkin Sage Filling, 1 (200g, 6 fl oz) tub mini bocconcini
- Take the long edge of the pasta sheet nearest to you. Fold it over the filling and tuck it underneath it to form a tube. Leaving both ends open, press the pasta together in the gaps between the dollops of filling.**** Seal the two ends and trim the excess pasta. Slice into individual agnolotti. Transfer to a baking sheet dusted with semolina flour. *****
- Heat the olive oil in a large skillet until shimmering. Add the sage leaves and fry until crispy. ****** Transfer the fried sage to a plate lined with a paper towel and set aside to drain.2 tbsp olive oil, 24 fresh sage leaves
- Add the butter to the skillet and gently cook until it turns a soft amber colour. Add the chili flakes and the pecan pieces and saute for a minute more. Keep the sauce warm while you cook the pasta.¼ cup salted butter, 1 tsp chili flakes, ⅓ cup pecan pieces
- Place a large pot of water over high heat and bring to a rolling boil. Liberally salt the water and add the agnolotti. Cook for 3 minutes or until the agnolotti rise to the top.
- Remove the agnolotti from the water using a spider or a large slotted spoon. Divide the agnolotti between four plates and drizzle with the brown chili butter. Top with the pecan pieces and fried sage. Serve immediately.
Notes
** Be aware the dough will feel stiff and dense. This is normal.
*** Make sure you keep any dough you're not working with covered so it doesn't dry out.
**** By leaving the ends open, you will any air that is forced out a way to escape. This will reduce tension and help you avoid any splits in the pasta.
***** From here you can transfer the baking sheet to the freezer and freeze for 1 hour before transferring the agnolotti to a freezer bag and freezing them long term. You could also refrigerate the agnolotti for up to 6 hours. Or you can cook them immediately.
****** Keep a close eye on the sage it burns quickly.