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?
Here are a few shots of the process…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)…
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) …
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….
Forming the scarpinocc…
The rich, salty cheese with the sweet balsamic, bathed in butter. Divine.Print
Linda Schneider is the blogger behind Wild Greens and Sardines, an homage to her love for all things food and [Mediterranean] travel. What she enjoys most is seasonal, farm-to-table recipes that highlight local ingredients, farmers, and food artisans. She loves going to local farmers’ markets, seeing what’s in season, and sharing recipes with others.