Go Back

Scarpinocc with Taleggio Cooked in Butter

Linda Schneider
Course Main
Cuisine Italian
Servings 7 dozen scarpinocc

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 once I removed the rind I was left with 7 1/2 ounces
  • 1/3 cup heavy cream
  • large pinch of finely ground black pepper

Instructions
 

Pasta Dough:

  • Mix the flour and salt. Place the flour on a dry, 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; be careful not to disturb the walls of the flour. Slowly begin to incorporate the flour walls into the egg mixture. Continue mixing the flour with the eggs until you have a solid mass.
  • At this point, 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 of flour).
  • Knead the dough. Drive the heel of your hand into the dough, rotate the dough 45 degrees, and repeat until the dough is firm and bouncy and has a smooth, silken texture. Tightly wrap the dough in plastic and let rest 30 minutes.

Taleggio Filling:

  • Place the Taleggio, cream, and black pepper in a bowl of a food processor. Process until very smooth. Spoon the filling into a pastry bag.
  • Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic so it doesn’t dry out. Run the dough through your pasta machine starting with the largest setting. 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).
  • Line a baking sheet with semolina flour (to prevent the scarpinocc from sticking).
  • Cut the dough into 2-inch by 2 1/2-inch pieces (a six-wheel pastry cutter comes in handy here, though is not essential). At this point you need to work fast to prevent the dough from drying out. Keep a spray bottle close by to lightly mist the dough if necessary.
  • Pipe a stripe of filling in the middle of each rectangle of pasta (along the longer 2 1/2-inch direction), leaving a 1/4-inch base of dough around the edges. Fold the pasta over in thirds length-wise so that the seam is on the bottom (with your finger, you can add a little water to form a seal if necessary). With your thumb and index finger, pinch the ends of the pasta, forming a ridge at the top of the ends of each piece. With your index finger, press the center of the pasta to form a dimple. You’ve formed your first scarpinocc. It gets easier with practice. Repeat with the remaining pasta and filling.
  • Bring a pot of water to a boil. Salt the water. When it comes back to a boil, drop in the pasta (working in batches). Cook until 80% cooked through, just a minute or two.
  • Meanwhile, heat a skillet over medium heat. Melt a couple tablespoons of butter (more if you like). Add a tablespoon or two of pasta water and swirl. With a slotted spoon transfer the pasta to the skillet and gently toss the pasta in the butter. Cook another minute or two until al dente. With a slotted spoon, transfer to serving plates. Spoon a little hot butter on top. Drizzle with balsamic butter. Serve immediately.
  • Leftover scarpinocc can be frozen. Let them dry out a bit and then store in plastic bags or air-tight containers.