Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
2 tbsp. Italian parsley, finely chopped
Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Anolini alla Vodka:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, mix together the ricotta, Mascarpone, Parmigiano and salt. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Place about 1/2 tsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a stamp, press and seal to shape the anolini.
Bring a large pot of water to a boil, add plenty of salt. Cook the anolini until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.
Strain the anolini and add them to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat, adding more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and more Parmigiano.