I recently started appreciating making fresh past over the weekend. I love fresh pasta, it reminds me of Sunday lunches at my grandma’s. As you know, I also love experimenting with colours. This Agnolotti are the result of these two passions of mine. Rainbow Agnolotti with a delicate squash filling, squash chips and balsamic vinegar caviar.
Agnolotti are a traditional stuffed pasta from Piedmont, easier to fold compared to tortellini or ravioli. Nevertheless, they’re as delicious as their other filled pasta cousins. I decided to add a bit of fresh colours and fill these with some quick and simple pumpkin puree. The result was incredibly luscious!
I decided to give it a got to a new technique, as well: Spherification. The name sounds scary, I know. However, this technique isn’t so difficult, but the result very impressive. All you need is a liquid, some agar agar and cold olive oil in a jar. You’ll have some amazing spheres in no time!
“In heaven, after antipasti, the first course will be pasta.”
Steve Albini
Rainbow Pumpkin Filled Agnolotti with Pumpkin Chips and Balsamic Vinegar “Caviar”
Equipment
- Pasta Maker
- Pasta Wheel
- sauce pan
- Jar
- Bowl
- Pasta Drainer
- frying pan
- Syringe with no needle
Ingredients
- 300 gr Strong Bread Flour Semola would be better
- 150 gr Water
- 1/2 tsp Turmeric (Yellow)
- 7-8 Basil Leaves (Green)
- 5-6 Butterfly Pea Flowers (Purple/Blue)
- 300 gr Butternut Squash
- to taste Salt and Pepper
Balsamic Vinegar Caviar
- 100 ml Balsamic Vinegar
- 1 gr Agar Agar
- 300 gr Vegetable Oil
Instructions
For Making the Pasta and the Filling
- First of all, prepare the fresh pasta dough. To get the different different colours:– Purple/Blue: prepare butterfly pea flower tea half an hour before making the dough the dough, adding the flowers to 60/80 ml of hot water. Add 50 ml of the mixture to 100 gr of flour.– Green: blend the basil with some water, add 50 gr of the mixture to 100 gr of flour.– Yellow: add 1/2 tsp Turmeric to 100 gr flour, mix with 50 gr water.Knead each dough separately and form a ball, leave it to rest for 30 min covered by a wet towel.
- Start preparing the filling, cooking the pumpkin sliced into small pieces in a sauce pan. Don't add to much water, cook until tender, season and blend.
- Start rolling out the pasta into sheets for your agnolotti. They should be 2 mm thick and 30 cm long. Pipe dots of your filling in intervals along the pasta. Carefully fold over the pasta and push down to seal, making a tube. Trim away any excess pasta.
- Use your fingers to pinch between the filling to seal and create pockets. Fold the pasta forwards to make a flap then use a pasta wheel for a fluted effect or a sharp knife to separate each pocket
For the Pumpkin Chips
- Warm up some oil in a frying pan. Add the tiny sliced squash and let it fry for a couple of minutes on each side, or until golden.
For the Balsamic Vinegar "Caviar"
- Put a jar filled with oil in the freezer for about 10/15 min. The oil should be cold but not frozen.
- In a sauce pan, warm up the vinegar and dissolve di agar agar. Leave it boil for a couple of minutes. Pick up some of the liquid by using the syringe and pour it in the jar, drop after drop. Don't be too quick. it will solidify before getting to the bottom. Repeat until the vinegar finishes.
- Drain the drops and wash from the oil excess.
Cooking the Agnolotti and Serving
- bring a large pan of lightly salted water to the boil and cook for 2–3 minutes before draining and tossing in olive oil (or butter).
- Serve the agnolotti with some squash chips and a couple of tsp of Balsamic Vinegar Caviar. Enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
