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.
Print
Homemade Taleggio Scarpinocc with Butter Sauce
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Homemade pasta pillows filled with creamy Taleggio cheese, tossed in a simple yet elegant butter sauce. A luxurious pasta dish perfect for a special occasion.
Ingredients
- 2 cups (360 ml) 00 flour
- 1 teaspoon salt
- 2 large (100 g) whole eggs
- 5 (90 g) egg yolks
- 1 1/2 teaspoons extra virgin olive oil
- 7 1/2 ounces (213 g) Taleggio
- 1/3 cups (79 ml) heavy cream
- Large pinch of finely ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons pasta water
- Balsamic vinegar
Instructions
Making the Pasta Dough
- Combine the flour and salt. Place the flour on a clean work surface forming a mound. Create a well in the middle.
- 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.
- 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 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
- 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
- Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic to prevent drying out.
- 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 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 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.
- 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
- 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.
- Meanwhile, heat a skillet over medium heat (approximately 300°F/150°C). Melt 4 tablespoons of butter, adding 2 tablespoons of pasta water and swirling to combine.
- 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.
- Transfer to serving plates with a slotted spoon. Spoon a little hot butter on top and drizzle with balsamic vinegar. Serve immediately.
Freezing Leftovers
- Let any leftover scarpinocc dry out a bit, then store in plastic bags or airtight containers.
Notes
- For a richer flavor, use a combination of Taleggio and Parmigiano-Reggiano in the filling.
- If you don’t have a pasta machine, you can roll the dough out by hand using a rolling pin.
- To prevent sticking, lightly dust your work surface and pasta sheets with semolina flour instead of all-purpose flour.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2
- Sodium: 400
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What type of cheese should I use for the filling?
You should use Taleggio cheese, as it provides a creamy and smooth texture that complements the scarpinocc.
How do I ensure the scarpinocc holds its shape during cooking?
Make sure to seal the edges of the scarpinocc tightly after filling them to prevent any filling from leaking out during cooking.
What type of balsamic vinegar is best for drizzling on the finished dish?
Use a high-quality balsamic vinegar to enhance the flavor without overpowering the rich taste of the filled scarpinocc.
This recipe looks absolutely delicious! I can’t wait to try making Taleggio Scarpinocc! Thanks for sharing such a wonderful Italian dish!
This homemade Taleggio Scarpinocc looks absolutely divine! I love how you made the butter sauce sound so easy to prepare. I can’t wait to try this recipe and impress my friends at our next dinner party. Thanks for sharing such a delicious Italian dish!