This recipe guides you through creating perfect scarpinocc, a pasta shape that beautifully holds the luscious cheese filling – topped with a luxurious butter sauce.
There’s something special about making pasta by hand. It truly is a labor of love. It takes time to make pasta dough, make the filling, and then to individually pipe and fold each one by hand. But I promise you that all your hard work will be worth the effort when the finished dish graces your dinner table.
This particular shape is called scarpinocc. It originated from the Lombardy region of northern Italy. Its name stems from the word scarpa, which means shoe, as this rather odd looking-shaped pasta resembles an old-fashioned wooden shoe. 
The scarpinocc are filled with Taleggio, a washed rind cow’s milk cheese that’s big on personality (read: creamy, smooth, salty, strong, complex, nutty, funky/beefy), mixed with a bit of cream. The cream ups the decadence quotient and makes the Taleggio more smooth and pipeable. Of note, Taleggio is named after an alpine valley (Val Taleggio) in Lombardy, Italy.
Scarpinocc’s defining little indentation in the middle is perfect for catching sauce. As for the sauce, keep it simple. You don’t want to mask their flavor. Just a swirl of butter in a pan and then finished with a drizzle of quality balsamic vinegar are all they need. Less is definitely more in this case.
As for the taste…rich, tender little bites that melt in your mouth. There are not enough words in the English language to describe the deliciousness!
Let’s make scarpinocc. You game?
How to Make Homemade Taleggio Scarpinocc
Step 1, Making the Dough
First off, making the pasta dough (you’ll need 00 flour and eggs).
The dough may seem dry, but that’s okay. As it rests (for 30 minutes), the dough will slowly absorb the liquid and hydrate (if the dough is too wet, it will be gummy and stick to the pasta roller)…
Step 2 – Rolling Out the Dough:
Rolling out the dough: cut off a piece of dough and run it two to three times through each successive pasta roller setting, until about 1/16th-inch thick (third to the last letting on my KitchenAid pasta attachment) …
Step 3 – Filling the Dough
Cut into 2-inch by 2 1/2-inch squares (a six-wheel pastry cutter would have come in handy here, but I don’t have one, so I cut them by hand) and pipe each piece with the Taleggio filling….
Step 4 – Forming the Scarpinocc
The rich, salty cheese with the sweet balsamic, bathed in butter. Divine.
Homemade Taleggio Scarpinocc with Butter Sauce
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
Description
This recipe guides you through creating perfect scarpinocc, a pasta shape that beautifully holds the luscious cheese filling – topped with a luxurious butter sauce.
Ingredients
Pasta Dough:
- 2 well-packed cups (360 grams) 00 flour
- 1 teaspoon salt
- 100 grams (2 large) whole eggs
- 90 grams (about 5) egg yolks
- 1 1/2 teaspoons extra virgin olive oil
Taleggio Filling:
- 10 1/2 ounces Taleggio (7 1/2 ounces once rind is removed)
- 1/3 cup heavy cream
- Large pinch of finely ground black pepper
Butter Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons pasta water
- Balsamic vinegar for drizzling
Instructions
Making the Pasta Dough:
- Mix Ingredients:
- Combine the flour and salt. Place the flour on a clean work surface forming a mound. Create a well in the middle.
- Incorporate Eggs:
- Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the eggs without disturbing the walls of the flour. Gradually incorporate the flour into the egg mixture until you have a solid mass.
- Form the Dough:
- With your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass, removing any dry clumps.
- Knead the Dough:
- Knead the dough by driving the heel of your hand into it, rotating 45 degrees, and repeating until it is firm, bouncy, and has a smooth, silken texture. Tightly wrap in plastic and let rest for 30 minutes.
Preparing the Taleggio Filling:
- Blend Ingredients:
- Place the Taleggio, cream, and black pepper in a food processor. Process until very smooth. Spoon the filling into a pastry bag.
Forming the Scarpinocc:
- Prepare Work Surface:
- Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic to prevent drying out.
- Roll the Dough:
- Run the dough through your pasta machine starting with the largest setting, then through each successive setting until about 1/16th-inch thick.
- Cut the Dough:
- Cut the dough into 2-inch by 2 1/2-inch pieces. Work quickly to prevent the dough from drying out, keeping a spray bottle nearby to lightly mist the dough if necessary.
- Pipe the Filling:
- Pipe a stripe of filling in the middle of each rectangle, leaving a 1/4-inch base around the edges. Fold the pasta over in thirds lengthwise, seam on the bottom.
- Shape the Scarpinocc:
- Pinch the ends of the pasta, forming a ridge at the top of the ends. Press the center of the pasta to form a dimple. Repeat with the remaining pasta and filling.
Cooking the Scarpinocc:
- Cook the Pasta:
- Bring a pot of salted water to a boil. Drop in the pasta in batches and cook until 80% cooked through, just a minute or two.
- Prepare the Sauce:
- Meanwhile, heat a skillet over medium heat. Melt 4 tablespoons of butter, adding 2 tablespoons of pasta water and swirling to combine.
- Toss the Pasta:
- Transfer the pasta to the skillet with a slotted spoon and gently toss in the butter. Cook for another minute or two until al dente.
- Serve:
- Transfer to serving plates with a slotted spoon. Spoon a little hot butter on top and drizzle with balsamic vinegar. Serve immediately.
Freezing Leftovers:
- Freeze the Scarpinocc:
- Let any leftover scarpinocc dry out a bit, then store in plastic bags or airtight containers.
Notes
- Pasta Dough: Ensure the dough is kneaded until it is smooth and silky for the best texture.
- Filling: Taleggio can be substituted with another soft, creamy cheese if unavailable.
- Sauce: Adjust the amount of butter and pasta water to achieve the desired consistency for the sauce.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 280g
- Calories: 480
- Sugar: 2g
- Sodium: 830mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 210mg
